A while ago we heard about Kimchi through some friends and were very interested in what this Korean sidedish was. Fermented cabbage? Hmm… Doesn’t sound too good… Well, we can always try it from an asian supermarket and see if we like it. And there we went, let’s order some and try it out. Well, this was the start of a new love for fermented cabbage!
The Kimchi itself has a funky smell (in my opinion), but the taste was great. So rich, spicy and fresh at the same time! So we decided to try and make our own Kimchi, which was a great success. We love this sidedish and it also made us very interested in the Korean cuisine, so be ready to find more Korean recipes in our food-repertoire over the coming time!
Easy Korean Kimchi
A delicious Korean sidedish.
- 1 big Chinese Cabbage
- 3 medium Carrots
- 3 spring onions
- 50 gr of grated ginger
- 3 cloves of garlic
- 3 tbsp of Gochujang paste (Korean red pepper paste)
- 5 tbsp of salt
We start with our preparations; cut your cabbage, peel and grate the carrots (course), slice the spring onions into small rings, grate the ginger and crush the garlic.
Rub the cabbage very thorough with salt and soak in a bowl with water at room temperature for about 3 hours.
Dry the cabbage with a kitchen towel or cloth, put it in a large mixing bowl and cover the cabbage evenly with the Gochujang paste (red pepper paste).
Mix the rest of the ingredients together with the cabbage and stuff all this goodness in a big jar.
Put the lid on (not too tight, we don't want a cabbage bomb!) and let it ferment at room temperature for 24-48 hours. Release the pressure from time to time, you will hear the air escape (like opening a small soda bottle).
Store in the fridge and enjoy whenever you want!
It's very important to release the pressure around 2 times a day, be sure not to forget! We don't want to be held accountable for exploding kimchi!