Kimchi, a traditional Korean fermented dish, is a flavourful and probiotic-rich condiment that has gained popularity worldwide. This recipe offers a unique twist on the classic kimchi by incorporating a variety of vegetables and a homemade kimchi paste.
Preparation time
overnight
Cooking time
no cooking required
Serves
Makes 1 litre/1¾ pint fermented vegetables and 1 litre/1¾ pint kimchi
Dietary
Vegetarian
By Kenji Morimoto
From Saturday Kitchen
This kimchi recipe is relatively healthy, with a good balance of vegetables and fermented ingredients. The fermentation process enhances the nutritional value by increasing probiotic content and improving digestibility.
Equipment
- Large mixing bowl
- 1 litre jar
- Cutting board
- Sharp knife
- Blender or food processor
- Measuring spoons
- Kitchen scale
Ingredients
For the fermented vegetables:
- Cauliflower: 1 small, cut into florets
- Carrots: 8, peeled and cut into same size pieces as the florets
- Green beans: 500g/1lb 2oz, cut into same size pieces as the florets
- Salt: 3.5% of total weight of vegetables and water
For the kimchi:
- Sweetheart or hispi cabbage: 500g/1lb 2oz, shredded into 1cm/½in pieces
- Carrot: 100g/3½oz, peeled and grated or julienned
- Red radishes: 100g/3½oz, quartered
- Salt: 3% of total weight of vegetables
For the kimchi paste:
- Spring onions: 3, separated into green parts (thinly sliced), white parts (cut into chunks) and roots (thoroughly cleaned)
- Garlic cloves: 3, roughly chopped
- Fresh root ginger: 15g/½oz, peeled and roughly chopped
- Apple: ½, roughly chopped
- Caster sugar: 1 tbsp
- Gochugaru (Korean chilli flakes): 25g/1oz coarse
- Red miso: 1 tbsp
Method
Prepare the fermented vegetables
- Fill a 1 litre jar with chopped vegetables, leaving 5cm space at the top.
- Cover vegetables with water and calculate 3.5% of the total weight for salt.
- Add salt, stir once, and close the lid.
- Ferment at room temperature for about a week, then refrigerate.
Make the kimchi
- Combine cabbage, carrot, and radishes in a bowl.
- Calculate 3% of the vegetable weight for salt and massage into the mixture.
- Leave for 1 hour, squeezing and flipping halfway through.
Prepare the kimchi paste
- Blend all paste ingredients except spring onion greens until thick.
- Squeeze brined vegetables and reserve the brine.
- Mix drained vegetables with spring onion greens and kimchi paste.
- Add 150ml of reserved brine and mix thoroughly.
Ferment the kimchi
- Pack the mixture into a 1 litre jar, minimising air pockets.
- Ferment at room temperature for 2-10 days, tasting daily.
- Once desired sourness is achieved, refrigerate.
Suggested Wine Pairing
Majestic: Definition Riesling
This off-dry Riesling offers crisp acidity and subtle sweetness that pairs beautifully with the spicy and tangy flavours of kimchi. Its notes of green apple and citrus complement the fermented vegetables while balancing the heat.
Tesco: Tesco Finest Premier Cru Chablis
This unoaked Chardonnay from Chablis has a mineral-driven profile and crisp acidity that cuts through the richness of the kimchi. Its subtle citrus and green apple notes enhance the dish’s complex flavours without overpowering them.
Sainsbury’s: Taste the Difference Grüner Veltliner
This Austrian white wine offers a refreshing acidity and subtle peppery notes that complement the kimchi’s spiciness. Its green apple and citrus flavours provide a refreshing contrast to the fermented vegetables.
What can you serve with this
- Korean BBQ: The tangy and spicy kimchi perfectly complements grilled meats, especially pork or beef.
- Steamed rice: A simple bowl of steamed white or brown rice balances the bold flavours of kimchi.
- Bibimbap: Add kimchi to this classic Korean rice bowl for an extra layer of flavour and texture.
- Fried eggs: The richness of fried eggs pairs wonderfully with the acidity of kimchi.
- Tofu dishes: The neutral flavour of tofu is enhanced by the bold taste of kimchi.
Nutri-score Health Check
This kimchi recipe receives a Nutri-Score of B, indicating it is a well-balanced and relatively healthy dish. The score is based on the following factors:
- High vegetable content, providing essential vitamins, minerals, and fibre
- Low in added sugars and fats
- Presence of fermented ingredients, which can promote gut health
- Moderate sodium content due to the use of salt in fermentation
The score has been automatically calculated from the ingredients in the recipe and is only a guide. While kimchi is generally considered healthy, it’s important to consume it in moderation due to its salt content.
Recipe FAQ
- Can I use different vegetables for this kimchi recipe?
Yes, you can experiment with various vegetables like daikon radish, cucumber, or bok choy. - How long does homemade kimchi last?
Properly stored in the refrigerator, homemade kimchi can last for several weeks to a few months. - Is it normal for kimchi to bubble during fermentation?
Yes, bubbling is a normal part of the fermentation process and indicates that beneficial bacteria are active. - Can I make this kimchi recipe vegan?
Yes, simply omit the fish sauce or replace it with a vegan alternative like soy sauce or miso paste. - How can I adjust the spiciness of the kimchi?
Adjust the amount of gochugaru (Korean chilli flakes) to increase or decrease the spiciness level. - What if my kimchi tastes too salty?
If it’s too salty, you can add more vegetables or a bit of sugar to balance the flavours. - Can I eat kimchi right after making it?
While you can eat it immediately, allowing it to ferment for at least a few days will develop more complex flavours. - How do I know if my kimchi has gone bad?
If it develops an off-putting smell, becomes excessively slimy, or shows signs of mould, it’s best to discard it. - Can I use regular cabbage instead of napa cabbage?
Yes, you can use regular cabbage, but the texture and flavour will be slightly different. - Is it necessary to use Korean chilli flakes (gochugaru)?
While gochugaru provides the authentic flavour, you can substitute with other chilli flakes if unavailable.
Home fermentation is a traditional food preservation method that has gained popularity in recent years due to its health benefits and unique flavours. This process involves the breakdown of complex organic compounds by microorganisms, primarily bacteria and yeasts, into simpler substances.
Key Aspects of Home Fermentation
Equipment Needed
To start fermenting at home, you’ll need:
- Sterilised jars or fermentation vessels
- Weights to keep vegetables submerged
- Salt for creating brine
- Fresh vegetables or fruits
The Fermentation Process
- Choose and prepare vegetables by washing, chopping, or grating them
- Create a brine solution or use dry salting method
- Pack vegetables tightly in the jar, ensuring they’re fully submerged
- Seal the container and store at room temperature
- ‘Burp’ the jar to release carbon dioxide as needed
- Ferment for several days to weeks, tasting periodically
- Refrigerate once desired flavour is achieved
Health Benefits
Fermented foods offer numerous health advantages:
- Improved gut health
- Enhanced digestive function
- Increased probiotic intake
- Boosted immune system
- Better nutrient absorption
Tips for Successful Fermentation
- Maintain proper temperature (usually 68-72°F for initial fermentation)
- Use high-quality, organic ingredients when possible
- Keep ferments out of direct sunlight
- Ensure vegetables remain submerged in brine to prevent mould growth
Popular Fermented Foods
Home fermentation can be used to create various foods, including:
- Sauerkraut
- Kimchi
- Fermented carrots, beets, or mixed vegetables
- Pickles
- Kombucha
- Kefir
- Sourdough bread
Common Challenges
Fermenters often encounter some typical issues:
- Mould growth
- Overly salty or soft vegetables
- Inconsistent fermentation
- Unexpected flavour developments
By understanding these potential challenges and maintaining clean, consistent conditions, home fermenters can create delicious, probiotic-rich foods that support overall health and provide unique culinary experiences.
