Easy Homemade Kimchi
Kimchi, a Korean fermented cabbage, is now becoming a key ingredient to elevate the flavours of everyday cooking from morning to night. This easy homemade kimchi from @Christelleisflabbergasting is the perfect way to add a hint of spice that will pleasantly surprise guests at your next meal, inspired by the 2017 McCormick Flavour Forecast®.
- Prep Time: 2 hrs 20 minutes
- Chill Time: 1 hr 40 minutes
- Marination Time: 2 days 2 hrs 40 minutes
- Makes: 3 cups (750 mL) or 24 (2 tbsp/30 mL) servings
All You Need
- 1 lb (500 g) Napa cabbage or Chinese cabbage, cut into 1-inch (2.5 cm) wide strips
- 2 tbsp (30 mL) Club House Sea Salt Grinder, finely ground
- Cold water
- 3 cloves garlic, crushed
- ½-inch (1 cm) knob of ginger, peeled and grated
- 2 tbsp (30 mL) tamari or soy sauce
- 1/2 tsp (2 mL) sugar
- 2 tbsp (30 mL) Club House Crushed Red Pepepr
- 3 oz (85 g) daikon, peeled and thinly sliced into half-moons
- 1 large carrot, peeled and cut into thin strips
- 2 green onions, cut into 1-inch (2.5 cm) pieces
In large bowl, mix together cabbage and salt, massaging cabbage by hand to soften it.
Add enough cold water to cover cabbage. Cover bowl with a plate and use a weight (such as a canned good) to weigh it down. Let stand 1 to 2 hours.
Place cabbage in a colander, rinse well with cold water and let drain 10 minutes. Don’t let cabbage dry completely.
Using a mortar and pestle or hand mixer, mix together garlic, ginger, tamari, sugar and red pepper. Add just enough cold water to form a thick, smooth paste.
Wearing latex gloves, mix together cabbage, daikon, carrots, onion and paste by hand until vegetables are thoroughly coated,
Place mixture in sterilized 1L glass jar, pressing down firmly to remove any air bubbles until brine covers cabbage. If not enough brine is formed, add enough cold water to cover cabbage. Leave a 1-inch (2.5 cm) spice between cabbage mixture and lid.
Close jar, place on plate and let it ferment two days at room temperature. Open the jar after the first day to let gas escape (jar may overflow) and pack vegetables down into brine if necessary.
Taste and ferment another one to two days if kimchi isn’t acidic or fermented enough, depending on your preference. Refrigerate five to seven days before eating.
Kitchen Tip: The kimchi will keep for several months in the fridge once opened. Use a clean utensil to make sure all vegetables are covered by brine.