Culture Club- Kimchi

September 25, 2017

Fermentation is the only culinary process that leaves food more nutritious that it is in its raw state. Kimchi is a Korean staple; spicy cabbage which is fermented with the naturally occurring Lactobacillus bacteria that is prevalent in the cabbage. Kimchi is not to everybody’s taste from the outset, however it quickly becomes addictive! This recipe is not the most traditional form of kimchi (which involves longer salting of the cabbage) but I find it quick, easy to prepare and absolutely delicious…

Quick Kimchi (makes a medium sized Kilner jar)

1 head of Chinese leaf

1/2 carrot

3 cloves of garlic

Chilli to taste

1″ of ginger

1 tbsp. Korean pepper paste

1 tbsp. salt


Chop the cabbage roughly and cut the carrot into fine matchsticks. Pop into a large bowl and massage for 10 minutes with the salt, until a good amount of liquid has come out of the cabbage. Meanwhile, use a pestle and mortar to create a paste with the chilli, ginger, garlic and pepper paste and mix with the cabbage. Pop into a clean Kilner jar with the rubber seal removed and close.

Leave the Kilner jar out for 5 days- you will see some bubbles as the kimchi begins to ferment. Give it a stir from time to time to release the gases and mix the kimchi.

Taste and, when the kimchi is right for you, pop it into the fridge.

Enjoy either on its own, in a braised meat broth or even on top of cheese on toast…


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