May's homemade kimchi

The kimchi we make in class, brined Napa cabbage under a garlic, ginger and gochujang paste.

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Product
Home-made Kimchi
A nourishing, probiotic-rich side of naturally fermented napa cabbage, jarred fresh.
Class
Kimchi Making Class
Hands-on kimchi making from scratch, using simple ingredients you can find anywhere. Take home your own jar.
Journal
Keeping your kimchi alive at home
The most common question after a kimchi class is what to do once you get the jar home. Here is how we look after ours.

Time: 2 hours, plus 1 to 3 days fermenting
Ferment: 1 to 3 days
Serves: 3 large jars

Ingredients

Cabbage brine

3 medium Napa cabbages
1.25 cups of salt
3.5 litres of water

Kimchi paste

1/2 ginger
6 cloves of garlic
1 medium onion
1 medium sweet apple or pear
1/4c fish sauce or shrimp paste, or fermented salted shrimp
1-2 cups gochujang
2 tablespoons sugar
1 small/med potato, finely grated
1/2c boiling water

Kimchi uses Lactobacillus bacteria to convert sugars into lactic acid. This natural process lowers pH to prevent spoilage, enhances deep flavours, and creates probiotic-rich bubbles (CO2). It is packed with Vitamins A, B, and C, plus calcium and iron, and fermentation makes these minerals easier for your body to absorb. High in live probiotics that support digestion, strengthen the immune system, and promote a healthy gut-brain connection, and loaded with antioxidants and anti-inflammatory compounds from fresh garlic, ginger, and chili peppers.

Method

1
Sterilize jars. Wash the jars thoroughly in hot, soapy water, rinse well, and place them wet on a baking tray. Preheat the oven to 140°C, place the tray inside the oven for 10 mins.
2
Chop. Quarter the cabbage lengthwise, remove the core, chop into bite-sized pieces.
3
Soak. Dissolve salt in a large bowl of water. Submerge cabbage and soak for 1-2 hours (turn occasionally). Or salt wet cabbage directly.
4
Rinse and drain. Once wilted, rinse thoroughly under cold water to remove excess salt. Drain well.
5
Mix. In a large bowl, combine ginger, garlic, onion, and apple (grated or blitzed).
6
Season. Stir in fish sauce, gochujang, and sugar. Mix well.
7
Bind. Add boiling water to the grated potato. Potato starch helps the mixture stick and fuels fermentation. You can also add radish, carrot, green onion, and Asian chives.
8
Add the drained cabbage to the bowl with the paste. Using your hands (wear gloves), mix everything thoroughly, ensuring the cabbage is well coated with the spicy paste.
9
Pack. Press kimchi firmly into airtight jars to remove air bubbles.
10
Ferment. Leave at room temperature for 1-3 days.
11
Burp. Open jars daily to release gas, pressing the cabbage down into the liquid. Remember to "burp" your jars to release built-up pressure.
12
Store. Refrigerate once fermented. Cold storage develops a deeper, more complex flavour.

From our kitchen

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