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KIMCHI

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4

Ingredients

4 jar(s)

  • 1 wombok cabbage, roughly chopped 5cm cubes
  • 2.5 litres filtered water
  • 250 grams sea salt or 150 gr pink himalayan salt
  • 3 garlic cloves
  • 2 cm piece of peeled ginger
  • 80 grams red pepper flakes, (kochukaru) or to taste, this is quite spicy
  • 30 grams raw sugar
  • 5 spring onions, roughly chopped
  • 40 grams fish sauce
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  • 6
    48h 0min
    Preparation 48h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Add  2 litres of filtered water and salt into a tm bowl and stir on speed 3 until salt is dissolved

    Pour into a large container with lid, add extra 500 ml of filtered water and mix through, add chopped cabbage, put lid on and leave for 24 hours

    after 24 hours Drain cabbage thoroughly

    Put garlic, ginger and spring onions into TM bowl, process 3sec/spd5-scrape down bowl and repeat

    Add red pepper flakes, sugar and fish sauce, process 3sec/spd3 and repeat

    Add the spice mix  to the cabbage.

    With your hands, get in and knead the spice mix into the softened cabbage until all cabbage is completley covered.

    Sterilize glass jars in the varoma and then squash the cabbage  into the glass jars, making sure to fill them to the top-getting as much air out as possible.

    seal and sit jars on a tray in a dark space , they will  begin to ferment.

    After the three days the kimchi wll be ready to eat, put the rest of your jars in the fridge to slow the fermentation process.

    Or continue to ferment up to a week, depending on your personal preferences

     

    Will keep for 3 months in the fridge

     

     

10

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Tip

I LOVE LOVE LOVE this......Fermented foods are so so good for us, and this is such an easy side dish to prepare and much quicker than waiting for saurkraut to mature...I use a food grade 10 litre plastic bucket to soak the cabbage overnight and also to mix the spices into the cabbage as it is quite bulky until it starts to soften.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Love Kimchi and this one was tastier than our...

    Submitted by avarona on 19. September 2017 - 22:01.

    Love Kimchi and this one was tastier than our favourite bought one

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  • Hello ...

    Submitted by Jennae on 10. May 2017 - 15:26.

    Hello
    can this be made without adding sugar? I am on anti candida diet and sugar is out but I know that kimchi is good for this. Also, does the sea salt need to be fine or coarse?
    thanks

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  • hi gerrie : going to make

    Submitted by peggy on 24. September 2015 - 20:34.

    hi gerrie : going to make this tomorrow might add some carrot and daikon in too, will let you know how it goes, will have to let Dale know as he loves kimchi.  tmrc_emoticons.;)

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  • So Yummy!! Thank you

    Submitted by Jenaghb on 5. December 2014 - 09:50.

    So Yummy!! Thank you

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