Baechu kimchi

Baechu kimchi

By
From
V is for Vegan
Makes
a medium container

Kimchi is an ancient Korean sauerkraut. In Korea they have aged kimchis, and they even bury it underground in clay pots over winter so that the frost will break down the cabbage. You can eat your homemade kimchi immediately or after a day, after a week, after a year, but the longer it is left to ferment, the better tasting and the sourer it becomes.

Ingredients

Quantity Ingredient
200g coarse sea salt
2 litres cold water
2 heads chinese leaf
15g garlic, finely chopped
15g ginger, peeled and finely grated
75g gochugaru korean red pepper powder
30g caster sugar
5 spring onions, chopped into 5 mm slices

Method

  1. In a food-grade plastic container or other non-reactive container, mix the salt with the water.
  2. Separate the cabbage leaves and place them in the salted water (you could also put the whole heads in). Make sure everything is submerged, then put a plate over the top and a glass jar filled with water on top of that. Soak for 24 hours so that the leaves become soft and pliable, then drain, rinse and squeeze dry.
  3. In the meantime, blend the garlic, ginger, red pepper powder and sugar together in a food processor.
  4. Put the drained cabbage leaves back into the plastic container in layers, spreading the chilli mixture and spring onions between each layer, until all the cabbage is used up.
  5. Pack the seasoned cabbage, rolling up the leaves, into a sterilised glass Kilner or similar jar and let it ferment in a cool place for 3 days before eating.
  6. If you want to try fermenting it for longer, check it every few days to make sure it isn’t building up too much gas in the jar (just open the top of the jar a little to check).
Tags:
Vegan
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