Growing Chefs! Ontario Kimchi


Kimchi, a mix of fermented vegetables, is a staple in Korean cuisine. Traditionally, it was made to preserve vegetables during the winter months. Made by lacto-fermentation, the same process as sauerkraut, Kimchi develops a delicious tangy and sour flavour.
Makes 2 litres
6 cups cabbage, shredded (napa or any variety, or try it with any hearty greens!)4 cups water3 tablespoons kosher salt1 1/2 cups gochugaru (Korean chili powder)1 cup carrot, grated1/2 cup radish, grated1/2 cup green onions, sliced1 tablespoon ginger, grated2 cloves garlic, minced1/2 cup soy sauce2 tablespoons rice wine vinegar1 tablespoon mirin1 teaspoon ground coriander1 teaspoon fennel seed, ground2 teaspoons shrimp paste
Measuring cupsMeasuring spoonsMixing bowls of various sizesSpatulaHigh speed blenderCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Shred the cabbage and place into a bowl. Fill the bowl with water, just enough to cover the cabbage. Drain the water into a separate bowl and whisk in the ¼ cup kosher salt until dissolved. Return the brine to the cabbage and let it soak for 12 hours.

Drain the cabbage, reserving the brine. Add the carrots, radish and green onions to the cabbage and mix ½ cup of the gochugaru. Massage this very well.

In a high speed blender, combine the ginger, garlic, soy sauce, rice wine vinegar, mirin, coriander, fennel seed, shrimp paste and remaining gochugaru. Blend on high speed until smooth. Add to the vegetable mixture and massage very well.

Get Cooking!

Place the dressed vegetable mixture into non reactive containers (glass mason jars work excellent) and press down very well. Leave a few inches from the top of the container. Once filled, if there is any of the kimchi mixture not submerged in liquid, add just enough of the reserved brine to cover.

Leave at room temperature, covered, for 24 hours then place into the refrigerator. Make sure to open the lid every day or two to release any gas or pressure that is building up during fermentation. Taste the kimchi regularly, and when it has sufficiently soured to your taste, enjoy!