- 2 Chinese cabbages
- 2 red chili peppers
- 20 radishes
- 1 garlic bulb
- 5 spring onions
- Large piece of fresh ginger
Kitchen equipment needed
- Stone sauerkraut jar
- Chefs knife
- Large cutting board
- Vegetable peeler or tablespoon
Preparation — 15 minutes
WASH the Chinese cabbages, spring onions, radishes and red chili peppers. PEEL the fresh ginger either by using a vegetable peeler or a tablespoon. USE the large side of the tablespoon to scrape the peel off the fresh ginger. CUT the spring onions and radishes into large chunks. SLICE the red chili peppers into large chunks as well, keep the seeds too. PEEL an entire garlic bulb.
ADD red chili pepper, ginger and peeled garlic into the blender, blend until smooth. SLICE the two Chinese cabbages into smaller pieces. In Korea they will let the cabbages wilt in direct sunlight for up to a day, but bruising the slices cabbage afterwards using your hands also works fine. This step is needed to ensure that the cabbage will fit into the stone sauerkraut jar.
ADD half of the sliced and bruised Chinese cabbage into the stone sauerkraut jar, then the red chili pepper and garlic mixture, 3 heaping tablespoons salt, 1 tablespoon sugar, spring onions, then the other half of Chinese cabbage. TRY to compact the cabbage into the jar as much as possible, bruise the cabbage using your fist if needed. Watch out for the sauerkraut jar edge though!
Waiting until the kimchi is done — 1 week
ADD the weights into the sauerkraut jar if possible, this is not necessary. FILL the jar with plain water and place the lid on top. FILL the small ledge with some water to create an airlock. FERMENT the cabbage for (more than) a week in a slightly sunny spot on room temperature. Keep in mind that fermenting cabbage will generate gas bubbles which will smell!
LEAVE the kimchi in the jar if you like, but we prefer kimchi that has been fermented for a week. SERVE the kimchi with a wok dish or noodle soup. Enjoy!