Chapter 4 · Fermented Pickles

Kimchi

Kimchi is a spicy, flavourful Korean pickle made from napa cabbage and other vegetables. It's packed with umami and perfect for adding a kick to your meals.

Method
Fermented
Ready in
3-7 days
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg napa (Chinese) cabbage (about 1 large head)
  • g coarse sea salt
  • litre water
  • 2–3 carrots, julienned
  • 5–6 green (spring) onions, chopped
  • 5–6 cloves garlic, minced
  • tbsp ginger, minced
  • 2–3 tbsp Korean chilli flakes (gochugaru)
  • tbsp sugar

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Prepare the cabbage

    Cut the napa cabbage into quarters lengthwise and remove the core. Cut into bite-sized pieces.

  3. Salt the cabbage

    Dissolve the salt in water to create a brine. Submerge the cabbage in the brine and let it sit for 1-2 hours, occasionally turning to ensure even salting. Rinse the cabbage thoroughly and drain well.

  4. Mix the vegetables

    In a large bowl, combine the cabbage with carrots, green onions, garlic, ginger, gochugaru, and sugar. Mix well to coat the vegetables evenly with the seasoning.

  5. Pack the jar

    Pack the kimchi mixture tightly into your jars, pressing down firmly to remove air pockets and release juices. Ensure the vegetables are fully submerged in their own juices.

  6. Weight it down

    Use a fermentation weight or a small jar filled with water to keep the vegetables submerged.

  7. Ferment

    Cover the jar with a cloth or a fermentation lid to allow gases to escape. Let it ferment at room temperature for 3-7 days, checking periodically to ensure the vegetables remain submerged and no mould forms.

  8. Store

    Once the kimchi reaches your desired level of tanginess and spiciness, seal the jar with a lid and store it in the fridge.

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