Kimchi is like the heart and soul of Korean cooking. This traditional Korean side dish is made from TASTY salted and fermented vegetables and Korean flavours. Just like kombucha, kimchi is alive and kickin’ with the goodness of organic acids! Try this delish IQS-approved ferment today.
Makes: 2 x 1 litre jars
Prep time: 2 hours 30 minutes
Cooking time: NA
- ½ head Napa or savoy cabbage,
- chopped into quarters
- 5 cloves Garlic
- 3cm ginger, fresh
- 6 spring onions
- 1 small brown onion
- 1 tbsp Tamari
- 1 tbsp fish sauce
- 1 tbsp sea salt
- 1/2 cup Remedy Kombucha
- Ginger Lemon
- 1 apple, sliced into matchsticks
- 1 carrots finely sliced into matchsticks
- (or just grated)
- ¼ to ½ cup Korean red chili flake*
- (or regular chilli flakes)
- 2 x 1 litre jars, or a few smaller 500ml jars.
Remove the bottom core from the cabbage, and slice into quarters.
Add cabbage to a large bowl and sprinkle over sea salt, start lifting up the leaves, and sprinkling the sea salt between the leaves, to ensure the salt is covering everything!
Place a plate over the cabbage and weigh down, with a book or any heavy object! This will help draw the water out of the cabbage.
Every 30 minutes, toss the cabbage, and place the plate and weight back on top to continue to draw moisture out. Continue to do this for 2 hours. Meanwhile, to prepare the chilli sauce, add the garlic, ginger, chilli flakes*, onion, tamari, fish sauce and kombucha to a food processor and blitz to combine.
Add the kimchi chilli paste into a large bowl and add in the carrot, spring onions and apple and toss to combine.
Rinse the cabbage leaves under a running tap to remove excess salt and shake dry. Roughly tear cabbage apart, add it to the bowl with the chilli paste. Use your hands to mix everything together and coat evenly in the chilli paste.
Shove the kimchi into clean jars and pack the mixture down as you go with your fingers or a spoon.
Place the jar/s into a cool spot away from direct sunlight, like the pantry. Allow kimchi to ferment for 7 days. A sign that your kimchi is fermenting is tiny bubbles on the surface.
Each day, you’ll need to ‘burp” the kimchi to remove excess pressure by opening up the lid, and then also push down the contents to ensure the kimchi is kept below the liquid.
After 7 days, move your kimchi to the fridge to store. It will last for 12 months.
NOTE: Add LESS chilli flakes if you don’t like much heat.