Easy Homemade Kimchi
A few weeks ago in my newsletter (sign up now!) I hinted that I had prepared a really easy homemade kimchi, and I asked whether you wanted to hear about it. The response was an unequivocal “Yes!” so today I come to you with my DIY formula for kimchi.
I’ve long been intrigued by all things fermented. Whether it’s sourdough bread, pickles, yogurt, kvass, cheese, kombucha, milk or fruit kefir, preserved lemons… I find it inordinately exciting that microorganisms can be put to work like an army of tiny helpers to transform foods, improve their flavor, extend their shelf life, and boost their nutrition.
- 1/2 head napa or white cabbage (mandatory)
- 3 spring onions (mandatory)
- Radishes (daikon, pink, or black)
- Celery stalks
- 2-3 fresh chili peppers and/or 30 grams (1 ounce) Korean ground chili pepper (gochugaru)
- 3 cloves garlic, peeled
- 1 piece fresh ginger, about 25 grams (1 ounce)
- 20 grams (4 teaspoons) fine sea salt
- 60 ml (1/4 cup) fish sauce (preferably) or soy sauce (if vegan/vegetarian)
- 1 tablespoon sugar