Making Kimchi - The Fermented Foody

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making kimchi

Making Kimchi

Ouch! I’m not very good with spicy foods.  I’ve had people ask me if I make kimchi and the answer is nooooooo! It’s soooo hot and I don’t tolerate or enjoy super hot foods very well at all.

But then I read that there are different types of kimchi.  You can throw all manner of vegetables in and use green peppers instead of red, if that’s your predilection.

So I reconsidered.  For this blog.  I mean, I’m here for you.  Right?

That means: Anything you ask me to do regarding fermenting that’s possible for me to do, I’ll try.

(Are you polishing that halo to present to me? 😉

I’ve chosen some basic kimchi ingredients, left others out and made my very own ‘mild’ version.

I may get brave and go hotter next time, but it’s wise to experiment and build up gradually to the level you can handle, with any flavours.

Don’t go calling me a chicken now.  It may be mild, but I made a kimchiiiii! 😉

So here’s my “I’m scared of traditional Kimchi’ recipe! ..

making kimchiMaking Kimchi

Gather your Goodies

1/2 White Cabbage

3 Carrots

1/2 Large Leek

3 Slices Ginger (thick)

1 Green Pepper

2 % Salt to Total Weight of Vegetables

It’s Action Time

Shred/chop your ingredients into thinnish strips.

Pile them all into a large bowl.

Throw in the salt.

Mix with your hands.

Leave the veg for a while and allow the salt to draw the juices out of the veg.

Or pound them like crazy with the blunt end of a rolling-pin (time to vent any frustrations – haha) to release the juices faster.

Grab handfuls of the veg and place into a wide-mouthed clamp down or glass jar with rubber sealed lid.

After adding each handful, pack it down with the blunt end of a rolling-pin or similar.

Keep up this process until the jar is full.

Add mineral/filtered water to cover the vegetables if you don’t have enough juice from the veg. (Another method is to juice some of the veg and use that juice or juice some celery and use that).  Your call!

Cover the veg with a cabbage leaf, to keep the veg submerged in water (prevents any mould forming).

Clamp down or shut lid securely.

Leave for around a week.

Taste every couple of days to start enjoying your food and the probiotics it will give you.

refrigerate when you’re happy with the consistency.

It’s said that more probiotics inhabit a ferment the longer it’s left.

I find that veg tastes great after 3 days but still retains a good crunch (using this volume of salt) after a week to nine days.

Enjoy! (And then play around with the recipe and make it your own. 😉

Oh! And share your own version with me on this thread please! (Pretty please smile.)

KISSES - CBemail-signature1


About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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Leave a Comment:

Kara says

I’m intrigued about making kimchi. I made sauerkraut in a similar fashion earlier this year, sadly it went moldy while it was fermenting.
What’s your favourite way to use your kimchi?

    Sarah Jackson says

    Kara, did you use a lid when you fermented? If you keep your veg submerged in water and keep the environment oxygen free, mould shouldn’t form. Vegetables are very easy to ferment once you know how. Give it another try and let me know how you get on!

    I tend to eat it as it comes. I’ve made pates from other veg ferments. And use as a side on salads. I just love the taste of raw vegetables and don’t think they need much dressing, which is good for when you’re busy and just want to get your probiotics quickly each day!

Nicole says

I didn’t know what kimchi was so thanks for introducing it to us. Not quite sure how you eat it but certainly sounds interesting!

    Sarah Jackson says

    I just pile some into a dish and eat it as it comes Nicole. I do sometimes also mince up my veg ferments and add nuts or seeds until they become like a pate, then spread them on thick slices of cucumber or a slice of toast/oatcake etc. I also add them as a side to salads.

Vidya Sury says

I am sure I’ve eaten this, Sarah. Just trying to recall when and where 🙂

    Sarah Jackson says

    It’s a very popular dish so it could have been in all manner of places Vidya. 🙂 … I hope you try your own someday. x

Corinne Rodrigues says

Oh I love kimchi – but I would spice it up a lot more for myself! 🙂

    Sarah Jackson says

    Haha. You’re braver than me Corinne! I did think of trying a little red pepper next time, but I had to start this way. Am just not a real hot spice gal. 😉

rosanne says

Another great post Sarah, I must admit to not trying your recipes but mad as it sounds I love reading them. Your recipes are really clear and your style of writing is so entertaining , long may it last. X

    Sarah Jackson says

    Haha. Well, to entertain is very satisfying Rosanne! I hope you read enough posts to inspire some interest in trying a recipe one day. Until then, I’m more than happy to make you smile. 🙂

Shan Marshall says

I’d never heard of Kimchi. Great that you can adapt a recipe for a ‘hot’ food and make your own ‘mild’ version.
I’m fascinated by fermenting food and am spreading the word about your site, Sarah. Good job’

    Sarah Jackson says

    Thanks for spreading the word Shan. That’s fab! Have you tried making anything yet? If not, what’s holding you back?

SherryB says

Hmmm interesting, not sure it appeals to me but I wouldn’t mind trying somebody else’s.

    Sarah Jackson says

    Yup. I resisted too Sherry! This so mild I should have named it ‘Kimchi Cop Out’ ‘-) … Try another vegetable recipe. They’re all good for you. 🙂

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