How to make kimchi at home like a pro
KIMCHI is the best thing since sliced bread. I mean its Korea's national dish for all the right reasons. Its sweet, salty, spicy & sour all at the same time ( BAM! Umami). Its stinky as hell but if you can smell it through the jar you know its going to be good tucker. It will leave your head spinning after the first bite & the spinning won't stop when you realise there is hundreds of variations of the condiment. Kimchi is high in dietary fibre, vitamins, minerals & is made predominantly out of vegetables. Making Kimchi isn't as hard as you think but boy will it kick your ass flavour wise.
1 Daikon radish
3 Garlic cloves
1 Nob of galangal (optional)
1 Nob of ginger
1 tub Gochujang chilli paste
(You can buy Gochujang chilli paste in the international section of the supermarket or your local Asian Grocer)
Flaked sea salt
1 1.5L Jar sterilised
1. Grate carrots & daikon radish. Put in a bowl with 2 table spoons of sea salt. Let it stand at room temperature for an hour. The salt will draw all of the water out of the vegetables.
2. Chop the ginger, garlic, galangal finely. Add to the Gochujang chilli paste. Stir until combined. Add 1 cup of water & a pinch of pepper to the mix. Stir.
3. After 1 hour add the chilli paste mixture to the grated carrot & daikon radish. The vegetables should have released a good amount of water at this point. Stir through coating all of the carrot & radish.
4. Place in a jar, making sure to get rid of most of the air bubbles. You can do this by pushing the bubbles out with a wooden spoon. Leave a few air bubbles as they help with fermentation process. The more air you leave in the jar the more sour the Kimchi will be (Feel free to experiment with this).
5. Leave at room temperature for 24 hours. After that, move the jar into the fridge to complete its transition from plain old spicy carrot to an out of control flavour sensation.
6. Leave for minimum 10 days to ferment. ENJOY!
NB// Be warned; the Kimchi may explode & leak everywhere if left at room temperature for too long. I've come into the work kitchen to find a very scared barista who's only weapon against the kimchi jar was to put a paper bag over it & pray. Needless to say, everything around the jar was completely covered in fermented chilli juice & it smelt something fierce. The jar itself was fine.