- Prep Time: 3day 0 h 0 min
- Serving: Serves more than 10
Spicy Kimchi
This kimchi recipe has been shared with us by Tenina Holder from Cooking with Tenina, from within her Insider Club. Kimchi has been a staple of the Korean diet for centuries. This spicy fermented cabbage dish comes in many forms and is an essential part of a Korean meal. Raw fermented kimchi is loaded with vitamins, but its biggest benefit comes from the healthy bacteria called lactobacilli that grow during the fermentation process. Completely delicious when added to coleslaw!
Recipe Tester Feedback: “I have always been wary about making kimchi, but this was so easy! I am looking forward to feeling the positive health effects of this beautiful magic mixture." - Claire
No: Dairy / Egg / Nuts
Contains: Gluten
*Variations: Can be made without Gluten
Total Preparation Time 3 days
Makes a lot!
Cannot be frozen
You will need:
knife
chopping board
large mixing bowl
spatula
peeler
container
sieve
jug
jars
Ingredients
- cabbage - 1/2, red, cored and chopped into chunks
- carrot - 2, large, peeled and quartered
- water - 1L
- salt flakes - 50g, pink
- garlic cloves - 4, peeled
- chilli - 1, red
- dulse flakes - 3 Tbsp
- miso paste - 100g, red or dark, *can use GF
- coconut aminos - 50g, or soy sauce, *use liquid aminos for GF
- lemon juice - 140g
- coconut sugar - 2 tsp
- spring onion - 3, sliced
Method
- Add red cabbage chunks (from 1/2 cabbage total) to the mixer bowl until it is half filled. Chop Speed 5 / 2 seconds. Tip out into a large mixing bowl. Repeat until all the cabbage has been chopped.
- Add the peeled and quartered carrots (2) to the bowl. Chop Speed 5 / 3 seconds. Set aside in the bowl with the cabbage.
- Add the water (1L) and pink salt flakes (50g) to a container and allow the salt to dissolve.
- Pour the salt water over the cabbage mixture and massage it with your hands for 2-3 minutes. Set aside for 2-3 hours.
- After a few hours, add the peeled garlic cloves (4), chilli (1), dulse flakes (3 Tbsp) and miso paste (100g) to the mixer bowl. Blend Speed 6 / 3 seconds. Scrape down sides.
- Add the liquid aminos (50g), lemon juice (140g) and coconut sugar (2 tsp) to the bowl. Blend Speed 6 / 3 seconds. Scrape down sides.
- Strain the soaked cabbage, reserving the brine. Place the cabbage back into the same bowl and add the sliced spring onions (3).
- Pour the garlic sauce over the cabbage and mix thoroughly.
- Move the cabbage and sauce mixture into jars, pressing down firmly. Leave approx. 5cm open at the top of the jar. If the cabbage is not fully immersed in the liquid, pour a little of the reserved brine into the jar until the cabbage is fully covered.
- Seal the jars and leave out at room temperature for 2-3 days to ferment. Store opened jars of kimchi in the fridge.
- Enjoy!
