Homemade Kimchi With Carrots

Kimchi, a traditional Korean dish, is a delightful blend of fermented vegetables, spices, and seasonings. Bursting with bold flavours and a tangy kick, kimchi has gained popularity worldwide for its unique taste and numerous health benefits. In this blog post, I will guide you through a step-by-step process to create your own homemade kimchi that will leave your taste buds craving more.

INGREDIENTS

1 large Napa Cabbage or 2 smaller Napa cabbages
2 carrots, cut into 5-centimeter matchsticks
6 garlic cloves, minced
1 knob of ginger (approximately 75 grams), grated
4 spring onions, chopped
1 small daikon, cut into 5-centimeter matchsticks
100 ml of Gochujang paste
1/2 teaspoon of Shrimp paste
2 tablespoons of fish sauce or soy sauce
1/4 cup sea salt

METHOD

1. Prepare the Cabbage: Remove the leaves individually from the cabbage and cut them into 5-centimeter pieces. Place the cabbage leaves in a large bowl.

2. Salt the Cabbage: Dissolve 1/4 cup of sea salt in a small bowl of warm water. Pour the saltwater over the cabbage leaves, ensuring each piece gets a good covering. Mix it up using your hands, allowing the saltwater to penetrate the cabbage. Leave the bowl at room temperature for 3-4 hours, allowing the salt to draw out the water from the cabbage. A brine will form at the bottom of the bowl.

3. Rinse and Strain: After the salting process, strain the cabbage through a colander. Rinse it once or twice with water to remove excess salt. Place the cabbage back into the bowl.

4. Add the Vegetables: Add the carrots, daikon, garlic, ginger, and spring onions to the bowl with the cabbage. Mix them together, ensuring the vegetables are well combined.

5. Mix in the Flavors: Add 100 ml of Gochujang paste, ½ teaspoon of Shrimp paste and 2 tablespoons of fish sauce or soy sauce to the bowl. Mix vigorously until all the vegetables are completely covered with the flavourful mixture. It is recommended to wear disposable gloves to protect your hands from the spicy peppers in the Gochujang paste.

6. Fermentation: Pack the kimchi mixture tightly into glass jars, leaving a few centimetres of space from the top. Close the lids and allow the jars to sit in a cool, dark place for at least 48 hours to ferment. Open the jars periodically to release the pressure that builds up during fermentation. Bubbles may appear, which is normal. The longer you let it ferment, the more sourness it will develop. Once ready, place the jars in the refrigerator, where the kimchi can last for 2 months or more.

Homemade kimchi is a fantastic way to enjoy the bold flavours and health benefits of this traditional Korean dish. By following this simple recipe, you can create your own tangy and spicy kimchi that will add a burst of flavour to your meals. The fermentation process not only enhances the taste but also boosts the probiotic content, promoting a healthy gut.

So, why not embark on a kimchi-making adventure? Explore the world of fermentation, savour the unique flavours, and elevate your culinary repertoire with this homemade kimchi recipe.

Note: Remember to adjust the spice levels to your preference and consult with a healthcare professional for any specific dietary considerations.

Enjoy the journey of creating your own homemade kimchi and embrace the deliciousness that awaits!