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Basic kimchi/fermented vegetables

Ingredients

  • 1 kg chinese or normal cabbage, with the odd onion and carrot thrown in.
  • 20g salt (about 1 big tablespoon) per kg of veggies
  • 1 head garlic, cloves chopped/crushed
  • 1 lemon rind (might as well throw in the juice as well)
  • 5 cm ginger, crushed/chopped
  • 3 red chillies, chopped
  • Any other spices/flavours you want

Instructions

  • Chop the veggies into bite sized pieces. Throw all the ingredients together into a bucket.
    Salt in layers, mix well and put a weight on (see above), checking them and pushing down again the next day to make sure the water level has covered the veggies. If not, add brine at 2% until the veggies are just covered.
    Ferment for 5 days and then chow. Will keep outside the fridge, as long as your bag of water is on them and the veggies are submerged.
    White surface mould is normal and not harmful, just scoop it off with a spoon when you see it.