Kimchi Coréen

Homemade Kimchi: The Zesty Korean Ferment!

Kimchi is THE must-have condiment of Korean cuisine. A sort of spicy sauerkraut made from fermented Chinese cabbage, it’s vibrant and ultra-tasty. Rich in probiotics, it’s fantastic for digestion and super versatile: as a side dish, in a sandwich, stir-fried with rice in a wok, or in a Kimchi Jjigae style soup.

Where to Find the Ingredients?

🛒 Asian Grocery Store: here you'll find all the specific Korean ingredients.
🧺 Regular Supermarket: Chinese cabbage, carrots, daikon radish, ginger, garlic, etc., are often available (Carrefour, Casino, markets…).
🌐 Online: for Korean products like Gochugaru chili powder, myeolchi aekjeot, or saeujeot, check out specialized sites.

Necessary Equipment

• A large cutting board and a knife

• A scale

• Food gloves

• A large mixing bowl/basin

• A blender

• A large plastic Tupperware (⚠️ not glass)

Ingredients

To Salt the Cabbage

• 3 kg of Chinese cabbage

• 60 g (1/4 cup) coarse salt

For the Fermentation Paste

• 480 ml water

• 2 tbsp glutinous rice flour

• 1 tbsp sugar

Vegetables to Add

• 2 cups of white radish (cut into 5 cm sticks)

• 1 cup of carrots (same as above)

• 1 tbsp salt

• 1 cup of garlic chives (or leeks)

• 1 cup of green onion

For the Marinade

• 15 cloves of garlic

• 3 tbsp fresh ginger

• 1 yellow onion

• 1 apple (or pear), peeled and chopped

• 3 tbsp myeolchi aekjeot (or regular fish sauce)

• 80 to 100 g of Korean chili flakes (gochugaru)

• 80 g of saeujeot (fermented shrimp, optional)

Preparation

1. Prepare the Cabbage

• Cut the cabbages in half, then into quarters.

• Rub the coarse salt on the white parts (less on the green).

• Let them sit for 1.5 to 2 hours, turning every 30 min.

• The cabbage is ready when the white stalk bends without breaking.

• Rinse with cold water several times, then press to remove water. Let dry for 1 hour.

2. Prepare the Vegetables

• Let the carrots and radish drain with 1 tbsp salt for 1 hour.

• Rinse and drain thoroughly.

3. Prepare the Fermentation Paste

• Mix the water, glutinous rice flour (and dashida, if you have it).

• Heat over low flame, stirring until thickened.

• Remove from heat and let cool.

4. Prepare the Marinade

• In a blender, blend garlic, ginger, onion, apple, fish sauce, cooked paste, and chili.

• Add fermented shrimp if using.

5. Assemble the Kimchi

• Put on gloves. Take a cabbage quarter, generously spread marinade leaf by leaf.

• Add vegetables (radish, carrots, green onion, chives).

• Pack it all into a clean large Tupperware.

• Important: leave some empty space (the kimchi produces juice and gas).

• NEVER use a tightly sealed glass container. Explosion risk.

6. Fermentation

• Close the container and let it ferment at room temperature (64–69°F) for 3 to 4 days, away from light.

• Then store in the fridge.

• The kimchi can be enjoyed immediately, but it typically develops its flavors after 1 to 2 weeks.

🌶️ Enjoy it on its own, in a bowl of fried rice, noodles, or in a soup. A true delight for taste and health!