Kimchi

We have so much cabbage, so I made Kimchi!

  • 1 cabbage
  • 1 daikon (Japanese white radish) or 50g red radish (about 5)
  • 1 carrot
  • 1 yellow onion (about 1)
  • 2 chopped garlic cloves
  • 2 teaspoons chopped fresh ginger
  • 3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
  • 2 tablespoons sea salt (or weight equivalent to 2% of total weight)
  • 1 tablespoon dried fish or shrimp sauce* (optional)
  • Cut the cabbage and the onion into small pieces.
  • Grate the daikon and carrot.
  • Chop the garlic and ginger very finely.
  • Mix all the ingredients in a large bowl.
  • Wait 15 minutes, until the vegetables have released their liquid.
  • Put in each jar and compress well.
  • Add a weight and close the jar.
  • Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.

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