Kimchi

Ingredients

3-6 tbsp sriracha (depending on your spice preference)

1 Chinese cabbage

6 radishes

100ml apple cider vinegar

20ml fish sauce (optional)

12 cloves garlic (minced)

1-2 carrots

1tbsp sea salt

Utensils

Mason jar/Airtight container

Sieve/colander

2 mixing bowls

Wooden spoon or your hands (for massaging vegetables)

Weight (optional but helps in the fermentation process)

Step-by-step Instructions

1. Prepare the Chinese Cabbage:
   1. Wash the Chinese cabbage thoroughly and remove any damaged outer leaves.
   2. Cut the cabbage lengthwise into quarters and remove the core. Chop each quarter into bite-sized pieces (about 2-inch squares).
   3. Place the chopped cabbage in a large mixing bowl.
2. Salt the Cabbage:
   1. Sprinkle the sea salt over the cabbage. Using your hands, massage the salt into the cabbage for a few minutes. This will help the cabbage release its water and start the fermentation process.
   2. Once massaged, cover the cabbage and let it sit for 1-2 hours, mixing and massaging occasionally. The cabbage will reduce in size and soften as it releases moisture.
3. Prepare the Other Vegetables:
   1. While the cabbage is salting, thinly slice the radishes and julienne the carrots (cut them into thin matchsticks).
   2. Mince the garlic cloves.
   3. Set these vegetables aside in a separate bowl.
4. Rinse the Cabbage:
   1. After the cabbage has sat for 1-2 hours, it should be soft and have released a lot of water. Rinse the cabbage under cold water a couple of times to remove excess salt, then drain well.
   2. Squeeze out any remaining water from the cabbage with your hands and return it to a clean large bowl.
5. Make the Kimchi Paste:
   1. In a small bowl, combine the sriracha, apple cider vinegar, fish sauce (if using), and minced garlic. Mix well to form a spicy paste.
   2. The amount of sriracha can vary depending on how spicy you want your kimchi. Start with 3 tablespoons if you prefer it milder and go up to 6 for a spicier version.
6. Combine the Vegetables with the Paste:
   1. Add the sliced radishes and carrots to the bowl with the cabbage.
   2. Pour the spicy kimchi paste over the vegetables.
   3. Using your hands (wear gloves if you prefer), thoroughly mix the paste into the vegetables. Massage the paste into every piece of vegetable, ensuring they’re all well-coated.
7. Pack the Kimchi into a Jar:
   1. Transfer the seasoned vegetables into a large jar or airtight container. Press the kimchi down as you go to remove any air pockets and submerge the vegetables in their juices.
   2. If needed, place a small weight on top of the kimchi to keep it submerged. This helps with the fermentation process.
8. Ferment the Kimchi:
   1. Cover the jar loosely with a lid or a cloth to allow gases to escape during fermentation.
   2. Leave the kimchi to ferment at room temperature for 2-5 days, depending on how tangy and fermented you like it. Taste it after 2 days to check the flavour. If it’s tangy enough, you can transfer it to the fridge to slow down the fermentation. If not, let it ferment longer.
   3. Make sure to press the kimchi down daily with a clean spoon or spatula to keep it submerged.
9. Store and Serve:
   1. Once the kimchi has reached your preferred level of fermentation, tighten the lid and store it in the fridge. Kimchi can last for several weeks or even months when refrigerated, continuing to develop its flavour over time.
   2. Serve your kimchi as a side dish, in soups, with rice, or however you prefer!

Tips!

• Fermentation Time: The warmer your kitchen, the faster the kimchi will ferment. If you prefer a milder flavour, you can refrigerate it earlier (after 2-3 days).
• Fish Sauce: If you skip the fish sauce, your kimchi will still be delicious but will have a slightly different flavour profile. You can substitute with soy sauce or leave it out entirely for a vegetarian version.
• Substitutions: Feel free to adjust the vegetables based on what you have on hand. Korean kimchi often includes daikon radish but so if you can get a hold of these that is great for a more authentic experience.