I have made Kimchi on a number of occasions and found that this is for me the most successful raw recipe. Traditional kimchi requires anchovy or fish paste to be added to the sauce but being a vegetarian I give that a miss and add either red miso if available or a soya type sauce such as tamari or nama shoyu. Remember that these all all very salty and should be used with caution. An essential ingredient for Kimchi is the special Korean chilli powder that is high in flavour and low is heat. This product is only available at a Korean supermarket. I know there is one in Rivonia, Johannesburg and there are a few in Capetown. Just Google Korean supermarkets site:za for a list.
So, here is the recipe and a video that uses the core of this recipe.
- 2 Napa (Chinese) cabbages
- 10 cups water to 1 cup salt
- 8 spring onions – chopped into julienne sticks
- 1/2 medium daikon radish – cut into julienne sticks
- 1/2 large onion
- 1 apple – peeled
- 1 pear (chinese if possible) otherwise
- 1 whole garlic- peel cloves
- 1 1/4 cups korean chilli
- 1/4 cup sugar (or alternative sweetner)
- 100ml Fish or Anchovy sauce or red miso, soy or similar sauce for vegetarians
- Cut cabbage in quarters
- remove hard core
- slit down lengthways and cut across into bite size pieces
- dissolve salt in water
- Pour salt water over cabbage and soak for 2 hours turning occasionally
Rinse the cabbage three times
Blend all the sauce ingredients together in my favourite blender – a Vitamix
In a bowl add:
Spring onion, radish, sweetener (sugar), chilli and sauce
Mix cabbage and sauced ingredients together
Place into a fermentation pot and cover with weights.
How long you leave the Kimchi to ferment depends on the weather. The longer you leave it the more sour it becomes so it is also a personal preference. Anything from 2-10 days.
Pack into bottles and store in the fridge. Lasts for at least a year.
Kimchi Fermented Chinese Cabbage