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Classic Kimchi (Spicy Korean Sauerkraut)

“A meal without kimchi is not a meal,” says a Korean proverb. In Korea, it is rare to find a home where people don’t ferment their own kimchi, and family recipes are handed down from one generation to the next with great pride. There are as many variations on kimchi as there are homes in Korea. This version from our humble Montreal abodes has managed to win many hearts.”
Prep Time 30 minutes

Equipment

  • Scale, fermentation jug or 2-gallon (8 L) pot, small plate (weight), large bowl, 2-quart (2 L) glass jar, airlock (optional)

Ingredients

  • 2% Brine
  • 6 tbsp + 2 tsp (100 g) sea salt
  • 16 cups 4 L water, at room temperature
  • 1 kg (2 lbs + 3 oz) Chinese cabbage (napa cabbage or giant bok choy)
  • 7 oz (200 g) daikon radish or 13⁄4 oz (50 g) red radishes (about 5)
  • 7 oz (200 g) carrot (1 large)
  • 7 oz (200 g) yellow onion 1 medium, thinly sliced
  • 2 cloves garlic minced
  • 2 tsp 10 mL chopped gingerroot
  • 1/4 cup (75 g) gochujang (Korean fermented chili paste) or 1 tbsp (15 mL) Korean hot chile peppers or other ground chile peppers

  • 2 tbsp (30 g) sea salt (or the equivalent to 2% of total weight)
  • 1 tbsp (15 mL) fish sauce or dried shrimp sauce (optional; see tip)

Instructions

  • In a fermentation jug or large pot, prepare brine by dissolving salt in water. Submerge cabbage, daikon radish and whole carrot. Place a small plate on top as a weight.
  • Let stand overnight (8 to 12 hours).
  • Drain, discarding brine, and rinse cabbage, daikon radish and carrot. Slice cabbage into wide strips 3⁄4 to 11⁄4 inches (2 to 3 cm) long. Slice daikon and carrot into rounds or strips of 3⁄4 to 11⁄4 inches (2 to 3 cm )long. Place in a large bowl.
  • Add onion, garlic, ginger, gochujang, salt and fish sauce (if using) to vegetables in bowl. Mix together.
  • Press vegetables into the jar. Use the jar burping technique or an airlock.
  • Let ferment for at least 3 days before tasting (kimchi is usually best after 3 to 4 days of fermentation). If mixture is ready, refrigerate in an airtight container. If not, continue to ferment, tasting every 2 days.
  • Keeps for 1 year in the refrigerator.

Notes

Tip
Fish sauce or dried shrimp sauce will give your kimchi a more pronounced flavor. Kimchi purists will be able to tell that you’ve added this extra kick to the recipe, but we believe that kimchi is just as tasty without the added sauce.