kimchi is all the rage

Written by Arielle

Of course kimchi is all the rage. It is amazing. Spicy, fermented goodness. The Koreans are geniuses when it comes to food. All meals are accompanied by “side dishes” which are an array of pickled, fermented and salad type things that always includes kimchi. My personal belief is kimchi is best made in very large quantities and with friends to help with the chopping and cleaning of the vegetables.

This is my recipe, but things are as always, sexy flexy when you follow the base method. Sometimes my friends want to throw in some leak or replace Asian pears with apple or regular pears or wild peach. In some recipes, it calls for sugar, but I always believe that fruit provides the best kind of sugar, so try fruit!

Kimchi Recipe

  • 3 pears (diced)
  • 3 chinese cabbage (napa) (thinly sliced, salted, drained)
  • 2 large carrots (magi-mix shredded)
  • 1 bunch of spring onions (cut into 2 cm long pieces)
  • 1 reasonably sized daikon radish (magi-mix shredded, or friends)
  • 1 garlic (whole) (fine chopped)
  • 50 grams ginger  (fine chopped)
  • 2 spoons miso
  • 1 spoon of Magic Mountain soy sauce or brine shrimp or fish sauce
  • 90 grams of Korean red pepper spice mix

Method

Slice and salt the cabbage put in refrigerator overnight. Magi-mix shred the daikon and carrots put into a large vessel. Dice pear and cut spring onion put into the large vessel with the daikon and carrots. Magi-mix chop the ginger, garlic, miso, soy sauce, and about 4 spoons water, make it into a paste. Drain and rinse the cabbage with cold water, squeeze out all the water and put the cabbage into the large deep pan with the rest of the ingredients. Add the spicy paste and using gloved hands thoroughly and vigorously mix all the ingredients together. Put into a large container or many small (sterilized) jars (do not fill to the top, it will need room to create gas which you need to let out after a day or two). Good for up to 3 months (I have kept it for a year with no shame). Starts to ferment after the first week.

Kimchi can be eaten straight after making it, it is just the flavor changes as the fermenting happens.