simple kimchee

Lady Ks Kimchee

Kimchee is a spicy fermented cabbage condiment native to Korea - an asian sauerkraut, if you will. It’s full of beneficial bacteria that helps to balance your intestinal flora and digest your food, too. The best tool for the job is a ceramic kimchee crock with a water seal that allows air to escape but not to enter. It’s also helpful to have a vegetable press, available at asian markets. The low-budg. in-a-pinch version only requires wide-mouth glass jars.


equipment: crock, press or 2 mason jars
makes 2 1L mason jars

1/2 head purple cabbage, grated
5 cloves garlic, grated
2-inch piece ginger, grated
1 carrot, diced
2 pcs celery, diced
1 c broccoli, cut in small florets
2 habanero peppers
1-2 tsp. salt

Combine the cabbage, garlic, ginger, carrot, onion, celery, broccoli and salt in a large bowl. Mix with clean hands, thoroughly, kneading and massaging the salt into the vegetables. They should immediately start sweating, and that juice will initiate the fermentation. (If you want to speed up the fermentation process, you can stir in a tsp. of diluted miso into the mix). Pour into the crock and seal with water as specified. If you’re using mason jars, press the vegetable mix into the jars, ensuring there is no air. Place the metal flat top on the jar, but DO NOT screw it into place. The kimchee needs to off-gas while it is fermenting and could explode if it has nowhere to expand. Place the jars on a plate or tray in a cool, dark place. Every day you’ll need to “burp” it by pressing on the lid and letting a bit of gas and liquid off. It will take anywhere from 4-8 days to ferment. You can taste the mix to see if it is fully ready or not, but you’ll need to have tasted kimchee beforehand to really know! If you’re using jars and there’s a bit of mould on the top, simply remove the mouldy part. The rest is good to eat, as a condiment for any asian-style recipes that tickle your fancy - noodles, rice dishes, stir-fry, even salads... xo ladyk