Kimchi
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Fermentation

Kimchi

Container

Scale

L

Unit

Scale

Porridge/Pudding

g
g
g

Flavorings

g
g
g
g
g
g

Veggies

kg
g
g
g

1

Le Cabbage

Quarter your cabbage from the core up. Wash carefully and shake off excess water. It really doesn't need to be super dry here. Salt each layer of cabbage leaves pretty heavily. I measure it so that each leaf gets a nice layer of salt. This is to draw out water and season, the rest will get washed away in the end.

Layer your salted cabbage in a big container, flipping and rotating them every 20-30 minutes.

After about 2 hours it should be pretty wilted and a lot of water should have collected at the bottom. Discard the water and wash off the rest of the salt from the leaves.

Cut off the core and cut the rest into bite sized chunks. Or leave it whole. Up to you.

2

Le Porridge

g
g
g

Whisk all ingredients together in a pot and bring to a boil, then cook for 2 minutes. It should be a thick sludgy pudding. Let cool to room temperature.

3

Flavor mix

g
g
g
g
g
g

Either cut, press or shred lemon grass, ginger, garlic and onion very finely. Mix with the rest of the ingredients into the porridge.

4

Cut the rest of the vegetables into bite sized portions, then combine everything and get in there with your hands and mash it up real good, until everything is well coated - including probably your whole body.

Put in a fermentation container of your choice and cover. Try and leave a few centimeters free on top.

Over the next few days it will produce a lot of gas and bubble if everything went well. That also means that you should open your lid at least once a day to let out some gas if your lid is air tight.

After one week it should be "ready". My favorite stage is reached after about 3 months at room temperature.

Then just put it in a really airtight container and put it in the fridge. If your container isn't airtight your whole fridge will smell like Kimchi forever.