Inspired by the book 'Wild Fermentation', and by the abundance and freshness of Chinese Cabbage at the moment, I decided to try my hand at making Kimchi.
It was a lot of fun! It is easy, fun, interesting, satisfying and super-easy (but I think I mentioned that already) to make Kimchi. I can't get over how EASY it was. There are a lot of recipes in the book that I am keen to try.
Anyway, let's get started. Uh, before I do, please excuse poor quality of pictures. New camera, new glasses. Bad combination. I'm working on it.
Cut up Chinese Cabbage, throw in bowl, together with any vegetables that you'd like to have in your Kimchi. I added carrots, leeks (home-grown), radish (a big one from the garden), celery (home-grown from Neighbour Gnomes).
Add brine and let soak for several hours or overnight, until vegetables are soft-ish, but still have a bit of crunch.Drain. Keep brine. Make spice mixture. Grate ginger, finely chop chilli, onions and garlic. As much of each ingredient as you like.Add spices to drained veggies. Mix thoroughly.
Squeeze into jars. Tightly pack jars until juices come up. Or add a bit of the brine you kept from the bowl of soaking vegetables. Make sure the brine covers the vegetables. Get some clean jars (filled with some water) that fit into the jars. Push into the jar with the vegetables. Cover with towel to keep out dust, flies, hungry people.
Let ferment for a week or longer, then put in fridge and enjoy. :)
As you can see, I made two different batches. The more colourful batch has lots of different veggies and tons of the freshly chopped/ground spices. The 'paler' batch, only contains chinese cabbage, carrots and a less spicy mixture.