Kimchi...Easy and Fast Recipe

Name: Kimchi...Easy and Fast Recipe
Total time: 2700 s
Yield: 30 servings
Cuisine: British
Ingredients: 1 large Chinese Cabbage (Napa Cabbage) or two small ones; 2 bunches spring onions washed and trimmed; 2-3 large carrots thinly sliced or peeled into long strips with a potato peeler; 1/2 cup salt; 1/2 cup Korean chilli powder; 12-15 cloves garlic peeled; 4 inches ginger peeled and rough chopped; 1 tablespoon fish sauce (omit for vegan version); Unsweetened pear or apple juice; 4 tablespoons white miso paste

betsiecooks @cook_26693481

Kimchi is a Korean staple. Most Korean people will tell you they eat it on a daily basis. It is as healthy and as good for you as it gets! All that fermented goodness in a jar...pro-biotic heaven! It can sound challenging to make kimchi when looking at all the wonderful traditional recipes to be found, but this one is perfect for first time kimchi explorers like me. Mak Kimchi...easy and fast. I’m not claiming this recipe as authentic, but it’s a great place to start you kimchi making journey. Easy and fast as I said. This involves cutting the cabbage into smaller pieces which is easier to handle than the traditional way of applying the kimchi paste to the whole cabbage leaves and propping the whole veg into a jar...also a lot easier to get out when the eating commences. Two things one cannot compromise on in this recipe. One - Regular cabbage will not do. Find proper Chinese or Napa cabbage, most supermarkets stock them...and two - regular chilli powder won’t do either. Hot Korean pepper powder, known as Gochugaru, is a must. This gives kimchi its distinctive heat and flavour. One can buy the hot pepper powder from various online grocery shops. This recipe can be tailored to your taste depending on how strong you like it. You will quickly learn how you like it best. It can also be vegan by omitting the fish sauce from the paste. Kimchi is a bit like sushi with wasabi...once you’ve got a taste for it one can get completely hooked on it. Good luck and enjoy! #lactofermentation

betsiecooks @cook_26693481

Saved

Ingredients

45 min prep and 3 days to mature

30 servings

1large Chinese Cabbage (Napa Cabbage) or two small ones
2 bunchesspring onions washed and trimmed
2-3large carrots thinly sliced or peeled into long strips with a potato peeler
1/2 cupsalt
1/2 cupKorean chilli powder
12-15 clovesgarlic peeled
4 inchesginger peeled and rough chopped
1 tablespoonfish sauce (omit for vegan version)
Unsweetened pear or apple juice
4 tablespoonswhite miso paste

Saved

Steps

45 min prep and 3 days to mature

1

Cut the cabbage into halves, remove the hard core at the bottom, halve again and then cut it into 2 inch pieces. Put into a big bowl with the carrots, sprinkle with the salt and massage the veg until everything is well coated with the salt and it starts looking like it’s wilting. Cover it all with water and leave it to soak for 1.5-2 hours. The cabbage ribs should be quite bendy if you test them after this time.
2

Cut off the white parts of the spring onions and put them into a food processor with the garlic, ginger, miso and the Korean pepper powder. Turn it on high until fairly smooth. Add the fish sauce (if using) and a good few glugs of the fruit juice and blitz it again until it looks something like runny cake batter.
3

Pour the veg into a strainer and let the salty water run through. Put it into a big stain resistant bowl. Roughly slice the green parts of the spring onions, add to the cabbage and carrot mix. Pour the chilli paste over everything. Use gloves to massage the paste into everything. I use my “special” kimchi wooden spoon and just stir the lot really well until everything is covered in paste.
4

Time to pack it into jars. This recipe makes about 2 litres of kimchi. Use wide neck jars with two-piece screw lids (Mason jar type). No need to sterilise these, just make sure they are very clean and dry. Shove your veg mix in tightly, but leave an inch at the top to avoid a kimchi volcano. Don’t screw the lids on, lightly set the disks in place and hold down with the ring. Place on a rimmed tray and leave at room temperature for up to 72 hours.
5

Once a day insert a chopstick into the kimchi to release the air bubbles and push the veg down tightly again with the back of a spoon, trying to keep the veg submerged underneath any liquid accumulated at the top.
6

After 72 hours your mak kimchi is ready! Keep it in the fridge where it will happily live up to 6 months...but I doubt it will last that long! Enjoy.😊