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1 Quick and Simple Kimchi

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Quick and Simple Kimchi

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Ingredients

700 g

  • 20 grams garlic, (4 cloves)
  • 15 g ginger
  • 100 g spring onions
  • 70 g carrot
  • 400 g wombok cabbage
  • 10 g sea salt
  • 1 teaspoon gochugaru powder, (or cayenne pepper)
  • water
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Add garlic, ginger and spring onion into Mixing Bowl.

    Chop 3 seconds, speed 5. Scrape sides of mixing bowl with a spatula.

     

  2. Add carrot, cabbage and salt into Mixing Bowl.

    Chop 3 seconds, speed 5. Scrape sides of mixing bowl with a spatula.

    Vegetable pieces should be a good size to eat with a fork but not too fine (salad size pieces).

     

  3. Add gochugaru powder to mixing bowl.

    Mix 5 minutes, Counter-clockwise operation, speed Gentle stir setting. This process will help release the juices from the vegetables.

     

  4. Scrape the sides of the Mixing Bowl.

    Mix 3 minutes, 37C, Counter-clockwise operation , speed Gentle stir setting.

     

  5. Add contents of Mixing Bowl into the prepared glass jar. Fill the jar up to about 80% of the jar capacity (not right to the top). Press kimchi mixture to the bottom of the jar with a spoon or a small glass.

     

  6. Add water to jar to ensure it covers the kimchi mixture and has an extra 1cm of water on top of the mixture. Again, press mixture to the bottom of the jar with a spoon or a small glass.

    Your jar should now have all vegetables submered in liquid and about 1-2cm of air at the top of the jar.

     

  7. Close the jar with a lid and leave it to ferment at room temperature (about 15-20C) for at least 5 days. Depending on your taste preference, leave to ferment for up to 3 weeks.

    Once a day, check the jar and press kimchi mixture to the bottom of the jar with a spoon or a small glass.

     

    Refrigerate kimchi once desired taste has been reached.

10

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Tip

Store kimchi in the fridge for up to a couple of months.

Use kimchi

     * as a side dish to main meals

     * instead of dressing in salads

     * with rice, noodles or as filling in dumplings

     * in stir-fries to create a quick meal (note that the cooking          process will not preserve the live bacteria but is still                  delishes)

 Save and reuse glass jars.

Gochugaru Powder is available from Asian or Korean Supermarkets. For locals, you can buy it from the Asian Grocery Store called DC Mart in Hornsby or Gordon Asian Grocery on St Johns Ave in Gordon.

Note: According to research, fermented foods are rich in probiotics (the good bacteria that live in our gut), hence eating fermented foods is helping our gut stay healthy.

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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  • I am a Kimchi eater and have been making it for a...

    Submitted by amanda orsum gargula on 12. November 2020 - 22:23.

    I am a Kimchi eater and have been making it for a year. the Cayenne pepper is pretty hard core in my opinion. the Gochugaru has enough heat but i understand others wanting that extra kick in thier mouth. just my opinion

    Amanda Soft

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  • Easy to make although with the directions provided...

    Submitted by JeffnJulie on 27. June 2018 - 14:42.

    Easy to make although with the directions provided it was more chopped up than intended. We used cayenne pepper and tasted after 6 days and it was quite hot (too hot for my husband) yet tasty and a nice accompanient. I intend to make again with less cayenne. Thank you for the recipe.

    Have now made this quite a few times and really enjoy it so I like to keep it in the fridge. Varied the times to chop the vegetables to get a more even product. Ended up mostly using 1/2 teaspoon cayenne. Delicious

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