Easy Kimchi

Some things, like love, need time to deepen. This humble jar of kimchi begins with salt and fire—sharp, bold, unapologetic—but with patience, it mellows into something complex, irresistible, alive. Each bite is a whisper of warmth, a kiss of spice, a reminder that the most beautiful things are those we give time to grow.

Fermentation, such a rewarding effort…

Why not make my kimchini? the recipe is just a click away…

kimchi, fermented food, home ferments, gut health, microbiome, heathy recipes, gut healthy recipes, fermented

Author: Suze Morrison

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Easy Kimchi

Prep time: 10 MinInactive time: 68 HourTotal time: 68 H & 10 M

Some things, like love, need time to deepen. This humble jar of kimchi begins with salt and fire—sharp, bold, unapologetic—but with patience, it mellows into something complex, irresistible, alive. Each bite is a whisper of warmth, a kiss of spice, a reminder that the most beautiful things are those we give time to grow.

Ingredients

• 1 medium napa cabbage (Chinese leaf), about 1–1.2kg
• Sea salt (non-iodised)
• 4 spring onions, chopped into 2-inch batons
• 2 tbsp gochugaru (Korean red pepper flakes) – adjust to taste
• 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2 tsp sugar
• 2 tbsp fish sauce (or tamari/soy sauce for vegan version)

Instructions

1. Cut the cabbage lengthwise into quarters, then chop into bite-sized pieces.
2. Place in a large bowl and weigh. Calculate 2% of this weight and this will be the amount of salt you will need. Mix the salt with the cabbage and massage with your hands.
3. Leave to sit for 1–2 hours, tossing occasionally, until the cabbage softens and releases water.
4. In a blender, mix the garlic, ginger, sugar, gochugaru, and fish sauce to form a thick paste.
5. Stir in the spring onions.
6. Add cabbage and use clean hands (gloves recommended) to massage the paste into the cabbage until everything is evenly coated adding any residual juice from the cabbage
7. Pack the kimchi tightly into a clean jar, pressing it down so the juices cover the veg. Use a fermentation weight or a cabbage leaf to keep them submerged
8. Leave at least 2.5cm (1 inch) of space at the top for expansion.
9. Loosely seal the lid and let it sit at room temperature for 3-5 days, depending on how sour you like it. “Burp” the jar once a day to release gases.
10. Once it reaches your desired tang, seal the jar and store in the fridge. It will continue to slowly ferment and deepen in flavour.

https://gourmetglow.co.uk/recipes/plum-cinnamon-star-anise-vinegar-xct5b

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