Scary? Smelly? Delicious... Kimchi!

I love fermented cabbage. A couple of year back I’d never have though I’d come with such a claim, but somewhere along the way I was enlightened. It is true, fermented vegetables can seem scary at first. The smell can be pungent, to say the least. My little brother still leaves the room when I open a jar. But if you just give it one honest try (or a few), you might see beyond the initial funky whiff and like me find a new love in your life. Apart from being delicious, fermented foods in general are also really good for you. If you want to learn more about that and why it is so, check out this post.

Fermenting vegetables, cabbage in particular, is popular in many cuisines. Historically this is a result of fermenting being such a great way to preserve food. The Germans have their sauerkraut, and the Koreans their own spicy version, namely kimchi. Until recently kimchi hasn’t been a part of my life. Why? Mainly because the only kimchi you can buy at a regular grocery store is packed in super tiny jars and usually insanely expensive. Also I thought the process of making it was way to0 complex. Turns out that this is not true at all! It’s actually as easy as giving your cabbage some love by massaging, then adding some spices, stuffing it in a jar and waiting. Give it a try; it’s worth it!

Note: If you use the full amount of chili you will have a spicy kimchi. Reduce the amount for a milder version.

Makes enough kimchi to fill a 1 l/1 quart jar

400 g Savoy or Napa cabbage 

2 tbsp. salt (iodide free!)

15 g fresh ginger, peeled

2-3 cloves of garlic

¼ small red onion

1 tsp. sesame oil

1 tbsp. mirin (Japanese sweet wine) or sugar

1 tbsp. Japanese soy sauce

1 tbsp. water

1 tbsp. chili flakes

1 small apple, no need to peel it.

Chop the cabbage into medium-sized pieces, about 3x3 cm/1”x1”. Place in a large bowl and add the salt. Start massaging the cabbage until it starts wilting and softening. Leave for about 2 hours, massaging again after about 1 has passed.

Mix the rest of the ingredients in a blender to a smooth paste. When the cabbage is done wilting, add the paste and continue massaging until every piece is covered. Leave for 1 hour and massage again. Press the cabbage into your glass jar, making sure to pack it well. Leave about 3 cm/1 inch of room at the top. Screw the lid on, but not to tight since you want the gas that builds up to be able to escape. Another alternative is to open the jar once a day and release the gas. Leave to ferment in a dark place anything from 2 days to 2 weeks. The cabbage is going to be good immediately, but the longer you leave it the more it will ferment. Once you’re happy with the fermenting, put the jar in the fridge. Your kimchi will keep for a good while!