Homemade Kimchi

Baechu kimchi (pickled Napa cabbage) is probably one of the most well known Korean dish along with bulgogi (marinated beef). My mother has been making kimchi for our family ever since I could remember. Although, there were only five in our family, she would use at least eight large Napa cabbage and this would last a few months. There are basic ingredients used in baechu kimchi such as chilli powder, garlic, and ginger, however many families use some variations of ingredients. For example, my mum never used salted shrimp in her kimchi and other families would use different salted seafood products to make their kimchi. 

I never thought that I would be making kimchi at home, I assumed that I would be buying it from Korean groceries shop. I have been told by several Koreans that not many Koreans make their own kimchi either. However, I am discovering that bought kimchi never taste that great and if you make kimchi jiggae with it, it doesn't taste as good as those made from homemade kimchi.

Most Koreans have to have baechu kimchi with their meals and according to health experts, kimchi has many health benefits as it has  beneficial probiotic lactic acid bacteria. Consuming Kimchi has been linked to anti-cancer, anti-obesity, cholesterol reduction, colorectol health promotion, anti-ageing properties and other diverse range of health benefits. Kimchi is becoming popular all over the world and with such great health benefits, I urge you to give it a go making it at home. 


  

Ingredients

sliced radish

cut chives

process garlic,ginger and fresh chilli

Kimchi

Baechu kimchi

Ingredients

3 Napa or Chinese cabbage 

Salt

1 Korean radish *

3 bunch of Chinese chives

3 tablespoon fish sauce

2 tablespoon salted shrimp*

half cup ground dried chilli peppers*

2 tablespoon sugar

10 cloves of garlic

2 thumb sized pieces of ginger

3 fresh red chilli

1 nashi pear 

Directions

1. Clean and quarter the cabbage. In a large basin, sprinkle salt on the cabbages and leave 6 hours or overnight. By this time they will wilt and expel a lot of water.

Next day, wash the cabbages in cold water and try to squeeze some of the water or dry with tea towels so they are damp but not wet.

2. Peel the radish and cut into thin strips. Peel the nashi pear and cut into thin strips. wash the chives and cut into approx.... 5cm pieces. Set aside. Peel ginger and garlic. Put into a food processor with the fish sauce, salted shrimp, sugar and fresh chilli. Blitz until all ingredients are pulverised.

3. In a medium bowl add sliced radish, pear and chives and mix in the ingredients from the food processor. Add dried chilli peppers and mix all ingredients. Taste for seasoning. It should taste, Hot and slightly salty.

4. Cut Cabbage into bit sized pieces and transfer to a large mixing bowl. Add the seasoning mix and mix until all ingredients are combined. ( We suggest you use disposable gloves to mix by hand ) Taste and leave in a very airtight container in the fridge for at least 5 days to ferment. Enjoy!

* Available from Korean or Asian grocers