Tacohuaco

Kimchi

Korean cuisinePicklingPicnicsSnacksSpicy

30 minutes, requires preparation the day before

We always loved kimchi (and all the spicy food in general) but since we watched Roy Choi’s course on MasterClass and tried to make kimchi ourselves, it’s opened a whole new world of flavors and possibilities. Now we always have homemade kimchi in our fridge.

Ingredients

Yields 500 g

You will need

  • gloves
  • apron
  • blender

Directions

  1. Fill the large bowl with water, and dissolve 6 teaspoon kosher salt in it.
  2. Quarter the cabbage lengthwise.
  3. Add the cabbage to the bowl, and let it soak for at least 3 hours or overnight.
  4. When the cabbage is slightly wilted, remove it from the water and drain well.
  5. Using a spoon, rub the kimchi paste inside each layer of cabbage. Make sure to reach deep between layers. Rub more paste on the outside of the cabbage. It should get messy here.
  6. Roll each cabbage quarter, and place them into a jar. Pack them well. Leave a few centimeters of space between the cabbage and the jar lead, because the fermentation will produce a bit of gas.
  7. Leave the kimchi on the counter (but out of direct sunlight) for 2 days.
  8. Refrigerate for 2 weeks or more to let the kimchi ferment (the more, the better!).

Notes

Wear gloves and an apron, otherwise, you’ll ruin your clothes and end up with burning hands.

You could kimchi (yes, it’s a verb!) any kind of cabbage or lettuce. For example, try to kimchi that iceberg lettuce dying in your fridge since you made burgers two weeks ago.

Kimchi will keep forever in a sealed container in the fridge (but we’re sure it won’t!).

This recipe is based on Roy Choi’s recipe from MasterClass.

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