Kimchi
March 11, 2026
Enjoy the complex depth and fermented taste of homemade kimchi as is, or as a flavourful topping for soups, broths, fried rice, and egg dishes ... there’s no such thing as too much kimchi!
Enjoy the complex depth and fermented taste of homemade kimchi as is, or as a flavourful topping for soups, broths, fried rice, and egg dishes ... there’s no such thing as too much kimchi!
Key products
Instructions
Instructions
- In a large bowl, add the cut cabbage and salt and toss. Add cold water to cover and leave at room temperature for 2 hours. *
- While the cabbage brines prepare the paste by blending the garlic, ginger, shallot, chili flakes, honey, and fish sauce in a high-speed blender. *
- Once the cabbage has had its 2 hours, drain (keeping the brine) and rinse the cabbage in cold water, dry with paper towels. *
- Add the cabbage back to the large bowl, adding the carrot and spring onion, toss to combine. *
- Then using gloves, massage the paste into the vegetable mix until its really well covered. Decant into two large jars, leaving 3cm at the top of each jar. Pour the reserved brine into each jar, just to cover the vegetables. *
- Place half a cabbage leaf on top in each jar and press, so the kimchi is submerged (you may want to use a fermentation weight on top of the cabbage leaf if you wish). *
- Close the lid and place it in a deep tray (to catch any overflow), leave in a cool, dark, and dry place to ferment. A lower kitchen cabinet or pantry for example. *
- Each day, release the gasses from the jars and close again. On day three, check if any bubbles have appeared. If they have, transfer to the fridge to continue the fermentation process for another 4 days. If there are not any bubbles, leave at room temperature for another 24 hours and check again. *
- Once it has fermented for 7 days, it should be perfect to eat. If you like it tangier just leave it in the fridge undisrupted for another week. The flavor develops, the longer you leave it. *
