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Easy Kimchi

An easy vegetarian Kimchi, a Korean fermented spicy side dish and condiment made of Chinese cabbage, white radish, carrots and spices.
Print Recipe
Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Course condiments
Cuisine Korean
Servings 2 medium jars

Ingredients
  

  • 1/2 kg Chinese cabbage
  • 2 tbsp salt
  • 1 1/2 tbsp brown or white rice flour
  • 3/4 cup water
  • 1 tbsp tamarind extract
  • 2 tbsp powdered jaggery or sugar
  • 1 tsp minced garlic or garlic paste
  • 1 1/2 tsp minced ginger or ginger paste
  • 1 tsp dark soy sauce
  • 1 medium onion chopped
  • 1/4 cup Gochujang or Korean red chilli paste
  • 1/2 cup thinly slivered white radish
  • 3/4 cup diagonally sliced spring onion greens
  • 2/3 cup thinly slivered carrot
  • 2 to 3 tbsp toasted sesame seeds optional

Instructions
 

Salt the Cabbage:

  • Chop off the bottom of the cabbage and discard. Wash the cabbage well, then halve the cabbage lengthwise and then chop into about 1 1/2 –inch bite sized pieces. Transfer to a large bowl and add the salt. Toss to mix well with the salt. Cover and let it stand for about an hour to an hour and a half. Toss the cabbage pieces every half hour.

Make the Kimchi Paste:

  • Combine the Mix together the rice flour and water in a small saucepan and cook over medium heat, stirring constantly. Once the mixture starts bubbling and thickening, stir in the powdered jaggery/ sugar and the tamarind pulp. Remove from the heat and let cool thoroughly.
  • Blend the cooled rice flour paste, garlic, ginger, soy sauce and onion to a smooth paste. If using soaked red chillies, add them as well while blending. Add a little salt as well. Be careful while doing this as the cabbage will be salty too. Taste and adjust according to preference. This paste should be slightly salty and sweet, tangy and spicy if adding red chillies. Keep aside.

Make the Kimchi:

  • Now rinse the salted cabbage with water 3 times, discarding the water each time. After the final rinse, squeeze out remaining moisture from the cabbage and put it in a large bowl.
  • Add the radish, carrots and spring onion greens to the cabbage. Add the blended paste and the Gochujang if using this instead of red chillies. Mix well with gloved hands or using a spoon, till well mixed.
  • Transfer the Kimchi to airtight glass containers or jars. Press down the on the kimchi so it’s well packed, then put the lid on. This is important so very little air can get inside.
  • If you like freshly made Kimchi, sprinkle with toasted sesame seeds and serve right away. Leave it at room temperature for a couple of days and then refrigerate it for about a week or two for fermentation, depending on how sour you like it.
  • I like my Kimchi less fermented and not too sour. I love freshly made Kimchi with hot rice. I typically leave it at room temperature on my kitchen counter for a day, then refrigerate it. I tend to make smaller batches that will last me a couple of months.