Kimchi (fermented spicy napa cabbage)

Kimchi is the indispensable pickle of the Korean table: salted, spicily seasoned, naturally fermented cabbage. It takes little effort but needs patience, as its flavour deepens day by day. Once ready, it can be eaten on its own, alongside rice, or cooked into many dishes.

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Method

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1. Cut the cabbage into quarters, sprinkle salt between the leaves, and leave to stand for 2 hours, turning it over halfway through. ⏱ Timer: 2 h
2. Rinse the cabbage three times in cold water and drain well.
3. Cook the rice flour with the water in a small saucepan, stirring, for 3-4 minutes until it becomes a thick paste, then let it cool. ⏱ Timer: 3 min
4. Stir the chilli flakes, crushed garlic, grated ginger, fish sauce and sugar into the cooled paste, then add the spring onion and carrot.
5. Rub the paste thinly between the cabbage leaves, fold the cabbage back together, and pack it tightly into a clean jar.
6. Ferment at room temperature for 1-2 days, then refrigerate; it is ready after 3-5 days and keeps in the fridge for weeks.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always work with a clean, well-washed jar, as fermentation is started by the beneficial bacteria on the cabbage, and dirt can spoil it.
• Press the cabbage firmly into the jar so its juice covers it, as a surface exposed to air can grow mould.
• In the first few days, open the jar once a day to release the gas that builds up.
• It is ready when it is pleasantly sour and bubbles appear; at that point it is best moved to the fridge.

Frequently asked questions

Can it be made vegetarian?

Yes, if the fish sauce is replaced with salt or soy sauce. The flavour is a little less deep, but then it contains no animal ingredient.

How long does it keep?

For several weeks in the fridge, growing more sour over time. Very sour, well-aged kimchi is excellent for cooking, for example in soups or fried rice.

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More korean ideas

• Bibimbap
• Kimchi bokkeumbap (kimchi fried rice)
• Japchae (glass noodles with vegetables)
• Gimbap (filled seaweed rice rolls)
• Bibim naengmyeon (cold spicy buckwheat noodles)
• Kongguksu (cold soy milk noodle soup)
• Dubu-jorim (fried tofu in soy sauce)
• Jangjorim (shredded beef braised in soy sauce)

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