Easy Kimchi Recipe
1 medium green cabbage or Chinese cabbage, shredded
1 bunch green onions or 1 small white or red onion, sliced thinly
1 large carrot, grated
3 cloves, minced
3cm of fresh ginger, minced
½ a red pepper, sliced thinly
1 inch of fresh horseradish minced (or 2 or 3 of any other spicy radish sliced).
½ to 1 tsp. of chili flakes (or powder)
1 ½ tbsp. of Himalayan or Sea-salt
1 tsp. fish sauce or half 1 tsp. of seaweed flakes (optional)
- Place cabbage into a bowl with the salt and squeeze (or pound down with a kraut pounder) the mixture until liquid/brine starts to come out of the vegetables. You can leave it covered in the bowl for a few hours and come back to do this bit and that’s easier. Get as much liquid out of the cabbage as possible as this will form your brine.
- Add all the other ingredients to the bowl and mix well.
- Place into a wide-mouthed jar and continue to pound down until juices come up and cover the vegetables. (If this does not happen, then add a little fresh water until it covers the cabbage well.) Leave at least 2 inches at the top with nothing in.
- Place a whole cabbage leaf over the top of the vegetables (and under the juice/brine), making sure no air can get to the vegetable’s underneath. If you have no cabbage leaf left, then use wax paper, a boiled stone, a sterile weight of some sort or even a bag of salted water (the salt is there in case the bag splits) to weigh it all down.
- Store away from direct sunlight, in a place not to hot or not too cold, on a plate or saucer (in case of leaks if you have overfilled), with the lid loss or remember to burp daily. Leave for at least a week, but preferably 2 – 4 weeks.
Note: You can put the ginger, garlic and chili through a food processor with a little water and add this to the kimchi as a paste also, this works really well and is my preferred method.