Kimchi - to the uninitiated it might sound more like a new form of martial arts. Instead it is a side-dish of spicy fermented vegetables originating from Korea that is packed full of health benefits and deliciousness! The earliest kimchi concoctions were made with cabbage and beef stock - not so delicious in my opinion - but these days the varieties are endless and much more plant-based friendly although many traditional recipes use fish and shrimp sauces depending on the region of Korea they hail from.
Because of its high vegetable content kimchi is high in fibre and low in calories. It alos packs a wallop of important vitamins and minerals including vitamins A, B1, B2 and C, along with iron and calcium. And, of course, there is the all-important lactic acid bacteria that is generated via the fermenting process and is what makes it so gut-friendly!
As part of my obsession with all things
bred with bacteria fermented I tentatively tried some store-bought kimchi. I say tentatively because really, compared to unassuming and friendly looking sourdough and kombucha, fermented vegetables can seem a little scary and not so tempting. Sometimes being wrong is a beautiful thing! But my favourite
Peace, Love & Vegetables brand of spicy kimchi would soon have me filing for bankruptcy if I continued buying it at the rate I was - it was deliciously expensive!
I did some research into making my own spicy kimchi and found, as with most fermented foods, the real challenge with making my own would be in the waiting - it takes about a week for it to ferment (pretty short in fermenting standards!). The actual method was fairly simple - As long as you don't mind weilding a knife for 15 minutes for some serious veg chopping that is!
You will need a huge bowl because to start with, your vegetables are going to take up a lot of space. After all that chopping comes the massaging. In order to get the vegetables to breakdown you need to add some salt which draws out their natural moisture. By kneading and pressing them you make sure the salt gets in there good and proper! You'll notice the veg volume reduces significantly.
After pummeling the veg for a few minutes some liquid was starting to pool in the bottom of the bowl. I put a weighted plate on top for about ten minutes to let the process finish.
Give your vegetable mix a taste at this stage. You want to assess the salt levels - you want it to be enjoyably, not overwhelmingly salty. Then I added in my all important spices and flavours - here's where your kimchi can get a bit of personality. The most common seasonings traditionally used are garlic, ginger and chilli and I also put in some coriander seeds (not very traditional but super delicious!)
Give it another pummeling to mix the spices through and give it a chomp if you like. Ensure the seasonings are to your liking but be prepared to have some pretty stellar garlic breath for a few hours later!
Now it's time to 'jar-up' - The important points here are that your vessel is big, very clean and that none of the vegetables are exposed to the air. If after putting your mixture into the jar the liquid doesn't fully cover the vegetable mixture entirely, add in some water until it does. Any vegetables exposed to the air will rot instead of ferment and this is not good. I covered my veg with a cabbage leaf I held aside to help hold it down and then weighted it all down with a clean jar filled with water. Other ways to weight the veg down include covering it with a plate with something heavy on top or a plastic bag filled with clean stones.
SPICY HOMEMADE KIMCHI
- Makes : Around 4 cups -
- Time : 20 Minutes Prep, 15 Minutes To Rest, 1 Week to Ferment -
Let's face it, your kimchi will probably break with tradition - mine certainly did! Kimchi is the national dish in Korea and they take it pretty seriously so don't get too caught up with matching it with the pros, instead make you kimchi your own by adding in spices, seasonings and vegetables that you love - although cabbage is a must!
1 head cabbage, shredded
(Napa is traditional but I used regular)
1 bunch Chinese cabbage, shredded
2 carrots, grated
5-8 radishes, sliced thinly
3-5 teaspoons sea salt
4 cloves garlic, minced
4cm ginger, grated
1tbs coriander seeds
1/2tbs chilli flakes
- Place all your vegetables in a very large bowl and sprinkle with salt. Err on the side of caution, starting with one teaspoon per kilo of vegetable matter. It's easier to add than subtract!
- Starting slowly to avoid any veggie overflow begin to squeeze and knead your vegetables. You will notice then start to soften and release water and like magic, there will be more room in your bowl - It's a veggie breakdown baby!
- Once you've got a good puddle of liquid formed in the bottom of your bowl pop a weighted plate on top and allow it to sit for ten or so minutes to release even more water. Come back, taste for saltiness and adjust as required.
- Add your seasonings and pummel the mixture for a few more minutes to ensure the flavours are well incorporated.
- Place the whole concoction into a large, wide-mouthed jar (I used my hands but feel free to be civilised and use a spoon). Check the liquid levels - you want all the veg completely covered to avoid any kimchi destroying veggie rot. Add water if required.
- Weigh the mix down to stop any floating vegetable matter making its way to the surface during fermentation (see suggestions above) and cover with a clean cloth before securing with twine or a rubber band.
- Place your kimchi somewhere warm-ish and clean to do its
thang for about a week, checking on it daily to make sure no veg is exposed to the air and maybe even giving it a taste. Once it's to your liking pop it in the fridge where I hear it can live indefinitely but, let's face it, it's not gonna... If you're anything like me your jar of delicious will have disappeared in the blink of an eye!
Serving Suggestions : Some great ways to enjoy your kimchi are -
Kimchi Bokkeumbap (Kimchi Fried Rice), in
kimchi stew, inside
dumplings, in
these delicious kimchi tofu summer rolls or just plopped on top of pretty much
anything.
