There’s no one way to make kimchi. Every family, that has a tradition of making kimchi, would make a version that was unique. Below is one version for what we might call a typical kimchi and then below, one using broccoli and sweet peppers. Why would you want to do it differently? To suite your own taste. And every time you add a different food, then beneficial bacteria diversity changes.
Recipe For Making Kimchi
Equipment Needed:
Cutting board Knife Vegetable peeler
Measuring cup and measuring spoons
Wooden spoon
1 litre or 1 quart Mason jar with lid
Mesh strainer (will be used to strain kimchi when ready to use)
To Make The Recipe:
1/3 head of Chinese cabbage (Napa), chopped
1/3 medium daikon radish, thinly sliced
1 carrot, peeled and sliced*
1 1/2 tbsp chopped white onion or 4 green onions, chopped
2 small cloves garlic, chopped
1 tbsp grated fresh ginger
1 tbsp fresh horseradish, peeled and grated (optional)
1 1/2 tsp hot red pepper powder (optional)
Brine – made from 2-3 cups spring or filtered water and 2 tbsp sea salt
1-2 tbsp dried Bonito flakes, dried anchovy or dried shrimp (optional)**
Put the cabbage, daikon radish, carrots and onions in a bowl. Add the ginger, garlic and horseradish (if using). Mix. Put the vegetables in the jar and use a wooden spoon to pack the vegetables in the jar. Add the fish, if using. Pour the brine mixture in each jar and make sure the water covers all the vegetables. Leave at least one inch of space between the top of the liquid and the top of the jar. If you need more liquid, make more brine. Add the red pepper powder. Put the lid on each jar and let ferment for 10 days to 2 weeks. See important note below.
*Peeling the carrots is a personal choice. In fermentation circles, it is considered better to not peel the carrots as the skin often contains trace amounts of beneficial elements from the soil.
**Different types of dried fish are often added to kimchi. Make sure it is just a dried fish with nothing added. For example, some recipes call for Hondashi fish powder which contains MSG and it should not be used. Adding dried fish is optional. Dried anchovies would be good as this would add beneficial Omega 3 to the kimchi. Some recipes call for fish sauce which may contain preservative so read the label.
Important Note: For the first 4 days, turn the jar upside down for a few minutes and then right-side up again. This ensures any vegetables that poke above the liquid, are cover in brine. This helps prevent any potential for mold build up. After four days, specific beneficial bacteria have been produced to create carbon dioxide inside. This creates a vacuum inside the empty space inside the jar. At this point mold can’t grow nor bad bacteria.
Broccoli Sweet Pepper Kimchi Recipe
Equipment Needed:
Cutting board Knife
Vegetable peeler
Measuring cup and measuring spoons
Wooden spoon
1 litre or 1 quart Mason jar with lid
Mesh Strainer (will be used to strain kimch when ready to use)
To Make The Recipe:
1/3 head of broccoli, cut into small pieces
1/2 – 1 sweet red pepper, seeded, cut into small 1-2 inch thin slices
1 1/2 tbsp choped white onion or 4 green onions, chopped
2 small cloves garlic, chopped
1 tbsp grated fresh ginger
1 tbsp fresh horseradish, peeled and grated (optional)
1 1/2 tsp hot red pepper powder or 1/2 red chili (seeds removed and chopped) (optional)
Brine – made from 2-3 cups spring or filtered water and 2 tbsp sea salt
Put the broccoli, sweet red pepper and onions in a bowl. Add the garlic and ginger. Mix. Put the vegetables in the jar and use a wooden spoon to pack the vegetables in the jar. Pour the brine mixture in each jar and make sure the water covers all the vegetables. Leave at least one inch of space between the top of the liquid and the top of the jar. If you need more liquid then make more brine. Add the red pepper powder. Put the lid on each jar and let ferment for 10 days to 2 weeks.
Important Note: For the first 4 days, turn the jar upside down for a few minutes and then right side up again. This ensures any vegetables that poke above the liquid, are cover in brine. This helps prevent any potential for mold build up. After four days, specific beneficial bacteria have been produced to create carbon dioxide inside. This creates a vacuum inside the empty space inside the jar. At this point mold can’t grow nor bad bacteria.
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