Korean · 1 jar

Kimchi

Name: Kimchi
Total time: 60 min
Yield: 1 jar
Cuisine: Korean
Ingredients: 2kg Chinese cabbage; 500g radish; 150g carrot; 200g coarse salt; 10 tbsp chilli powder; 10 garlic cloves; 20g ginger; 10 tsp sesame oil; 1/2 cup sesame seeds; 1/2 cup light soy sauce; 3/4 cup water

Cabbage, chilli, garlic, time. Three weeks in the fridge and it changes your cooking.

60 min A proper cook Vegetarian

Ingredients

2kg Chinese cabbage
500g radish
150g carrot
200g coarse salt
10 tbsp chilli powder
10 garlic cloves
20g ginger
10 tsp sesame oil
1/2 cup sesame seeds
1/2 cup light soy sauce
3/4 cup water

Method

Quarter the cabbage and salt it heavily. Leave 2 hours until the leaves go limp.
Cut the radish into short strips, toss with half the chilli powder, leave 15 minutes.
Pound the garlic, ginger and remaining chilli. Mix with the radish, carrot, sesame, soy and water.
Push the mixture between the cabbage leaves, working from the base outwards.
Pack tight into a jar, press down so the brine covers everything, seal and refrigerate.
Two to three weeks before it's ready. It will smell alive — that's correct.

Questions people ask about Kimchi

How long does Kimchi take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

Can I make Kimchi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Kimchi vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made kimchi keep?

Months, as long as the jar is bone dry, the oil or brine covers everything, and no wet spoon ever goes in. Keep it out of direct sunlight.

Don't know what to cook? Let it decide →