Fermented Vegetables

Kimchi – an easy fermentation recipe

kimchi – an easy fermentation instruction - kimchi

Dear fermentation friends,

Kimchi is one of the most famous Korean dishes and is getting more and more famous all over the world. Tasty and colourful veggies you can combine as you like the most are waiting for you.

all you need for fermenting you can easily order here*

Delicious Kimchi made of Chinese cabbage is the most famous variant. But it also works with cucumber, horseradish, pumpkin and a lot of more veggies. Try it yourself!

For this easy fermented kimchi recipe you need those ingredients

Do you have everything? This is how to make your fermented kimchi recipe yourself!

  1. Cut cabbage into half and take off the stalk. Slice the cabbage in 2-3 cm long pieces
  2. Dissolve the salt inside the water and let the Chinese cabbage soak inside for 2-4 hours. The cabbage has to be covered with the salty water completely. The volume of the cabbage is sinking, and the salt helps to preserve
  3. Take the cabbage out of the salty water and wash with fresh water. Keep a half of the salty water for later.
  4. Cut spring onions, carrot and ginger with a slicer into fine stripes. Hack garlic and cut nori alga leave into small pieces.
  5. Mix all ingredients together with the cabbage
  6. Use gloves or a spoon to protect your hands from the chili during mixing all ingredients with spices together
  7. Now, fill everything inside a fermentation vessel and use a wooden masher to make sure there is no air left between the ingredients. Afterwards, fill the salty water inside until everything is covered. Add glass weights and close with fermentation airlock
  8. Let it ferment on room temperature for 2 days and store cool inside the fridge afterwards
  9. Now enjoy your kimchi!

Kimchi recipe

Print Recipe
Serves: 2 Cooking Time: 15 min

Ingredients

  • 700ml-glass with lit, fermentation Air Lock and glass weights
  • Wooden masher
  • 1 chinese cabbage
  • 20g Himalaya salt
  • 4 spring onions
  • 3-4 pieces of ginger
  • 4 garlic gloves
  • 1 carrot
  • 1 tsp chili powder
  • 2 tsp pepper powder
  • ½ tbsp agave syrup
  • 2 bay leaves
  • 3 juniper berries
  • 1 nori alga leave

Instructions

1

Cut cabbage into half and take off the stalk. Slice the cabbage in 2-3 cm long pieces

2

Dissolve the salt inside the water and let the Chinese cabbage soak inside for 2-4 hours. The cabbage has to be covered with the salty water completely. The volume of the cabbage is sinking, and the salt helps to preserve

3

Take the cabbage out of the salty water and wash with fresh water. Keep a half of the salty water for later.

4

Cut spring onions, carrot and ginger with a slicer into fine stripes. Hack garlic and cut nori alga leave into small pieces.

5

Mix all ingredients together with the cabbage

6

Use gloves or a spoon to protect your hands from the chili during mixing all ingredients with spices together

7

Now, fill everything inside a fermentation vessel and use a wooden masher to make sure there is no air left between the ingredients. Afterwards, fill the salty water inside until everything is covered. Add glass weights and close with fermentation airlock

8

Let it ferment on room temperature for 2 days and store cool inside the fridge afterwards

9

Now enjoy your kimchi!

Have fun and enjoy!

I wish you a lot of fun by making this fermented kimchi recipe and I am very excited to hear your opinions about this delicious  recipe.

I would love to see some comments about your favourite fermented recipes and how you liked mine.

I am looking forward to see you again for my next recipes.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

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