Fermenting vegetables helps reduce food waste by extending their shelf life, ensuring excess produce gets used instead of discarded. It also cuts down on packaging waste, reducing the need for plastic and glass containers. By preserving seasonal vegetables, fermentation supports local food systems and lowers the carbon footprint of long-distance transport. Additionally, fermentation boosts health by promoting a healthy gut microbiome and aiding digestion with its probiotic content.
By following the steps below, you'll be on your way to enjoying fresh, homemade fermented kimchi that not only taste amazing but are also better for the planet. Let’s get started by gathering everything you need to ferment your own!
What You’ll Need
- Fermenting crock and weighs or jars with weights and bubbler
- Knife and chopping board
- Large mixing bowl
- 2 Chinese cabbages (wong boy or napa cabbage)(approximately 2 kg of chopped cabbage)
- 1/3 cup of non-iodised salt
- 400-500 g daikon radish peeled and cut to matchstick size
- 8 spring onions
- 2 tablespoons of grated garlic
- 2 teaspoons of grated ginger
- 2 teaspoons of sugar
- 6 tablespoons of water (or fish sauce)
- 4 tablespoons red pepper flakes
Prepare Your Equipment
Clean Your Equipment: Clean your equipment with hot, soapy water and rinse thoroughly to remove any leftover detergent. This will help eliminate surface bacteria and yeast.
Sanitise Your Equipment: Pour boiling water over all surfaces of all your equipment then let it drip dry. Be cautious to avoid burns. This step helps eliminate harmful bacteria.
Making Kimchi
- Wash Hands: Wash your hands with soap and water before starting.
- Prepare the Cabbage: Cut the cabbage into quarters, remove the core, and slice each quarter into wide strips. Place the cabbage in a mixing bowl.
- Add Salt: Sprinkle salt over the cabbage and mix with clean hands until the cabbage softens, about 5 minutes.
- Add Water: Pour water into the bowl until the cabbage is submerged, then weigh it down with a plate. Let it sit for 1-2 hours.
- Rinse the Cabbage: Rinse the cabbage 3 times with cool water, then drain in a colander for 15 minutes.
- Make the Sauce: Combine garlic, ginger, sugar, water (or fish sauce), and mix into a smooth paste. Add red pepper flakes to taste.
- Combine Ingredients: Mix the cabbage, spring onions, daikon, and paste. Work the paste into the vegetables until well coated.
- Pack the Cabbage: Tightly pack the mixture into your crock or jar, and place a weight on top.
- Seal the Crock or Jar: For a crock, place the lid on top and fill the moat with water. For a jar, use a bubbler or pickling pipe to allow gas to escape. Make sure to fill the bubbler to the marked level, or loosen the jar lid daily to release gases. Be careful, as excess pressure can cause the jar to explode!
- Ferment: Let the kimchi ferment at around 20°C for 3 days. Check the water in the moat or bubbler and top up as needed.
- Taste Test: After 3 days, taste the kimchi with a sterile fork and replace the lid immediately. The liquid should rise and cover the vegetables, with a sour taste.
- Store: Once the flavour is to your liking, transfer the kimchi to jars and store in the fridge for up to 3 months.