Hands down my most made, most eaten and most asked about recipe. It's easy and super adaptable! At first I made the mistake of only making this in small quantities... Only for it to be eaten in 3 days!
I love kimchi and there is plenty of delicious, authentic recipes out there. This recipe builds on my simple Sauerkraut recipe - I highly recommend looking over first to get an overview of the method!
It's quicker, easier and allows for customisation while still getting a tasty, Kimchi-like flavour. You can use what you have in the fridge at the time, making it your new favourite Sunday-cook-up staple.
< This is the Gochugaru (Korean red pepper powder) I use... 30g is a good amount to get the flavour without too much heat but you can definitely add more! I prefer ~50g per recipe. Head to your local oriental supermarket to find it!
THE PASTE
enough for 1-1.4kg of vegetables
50g garlic
2 spring onions, white portion only (40-50g)
50g ginger
30g+ gochugaru (red pepper powder)
1 tsp fish sauce
1 tsp soy sauce / tamari
1 Tbsp sugar
~ 125-150ml filtered water (enough to make it blend easily)
METHOD
1. Add all ingredients except the water into a blender and blitz.
2. Slowly add the water to loosen up the mix, allowing it to blend evenly and form a slightly watery paste
SCRAPCHI
1-1.4 kg vegetables
my favourite is cabbage, carrot & the leftover green bits of spring onions
Non-iodised salt
Scrapchi paste
one recipe to 1kg of vegetables gives quite a strong flavour. If you're new to kimchi start with more veggies or use a bit less paste. My preference is 1.2kg of vegetables per paste recipe.
METHOD
Following my Sauerkraut method, evenly slice up and weigh your vegetables to calculate your salt percentage.
You need 1.5% salt by weight for this recipe (same as the Sauerkraut). Add it to the vegetables and massage in for approximately 10 minutes.
When the vegetables have softened and released most of their water, I add in the Scrapchi paste and massage it evenly through for another minute.
Pack your sterilised jar(s) with the Scrapchi, compressing as you go (just like with the Sauerkraut) until it is packed tightly with ~2.5 cm remaining at the top
5. Clean the rim of the jar and top with your fermentation weight. Seal with a lid and place in a cool, dark spot to allow to ferment.
6. Allow it to ferment for 10-14 days. It will become more acidic as time goes on. Don't forget to burp your jar every day to release built up gases!
7. Store in the fridge when you're happy with the taste and enjoy!
Get in touch if you have any questions and don't forget to tag #fermentandpickle on instagram to share your success!
Happy Pickling š
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