I tasted kimchi for the first time in 2018 and it was a real crush, the one who gives beautiful butterflies in the belly and that illuminates the eyes. The fermentation brings a complex flavor, spicy, tangy and sweet all of a sudden. It is not for nothing that Korea swears by this and that it becomes more and more popular in Quebec.
We’ll tell you, it cost a lot to buy this little magic there! So I decided to try my own recipe to save and not have to deprive myself. It was a great success!
- 1/2 Chinese cabbage nappa (around 6 cups)
- 4 cloves of garlic
- 1 c.s. of salt
- 4 cm peeled ginger
- 1/2 onions
- one c.s. of Korean chili pepper (Gochugaru) I found mine in an Asian grocery store in Quebec, otherwise vintage Spice offers this spice.
- Slice the cabbage into thin strips and place in a large bowl. I like it better in small pieces since it is simpler to eat when you are introduced to fermentation. The taste is as good, but less intense with every bite.
- Add the salt to the cabbage and mix well so that everything is well coated. Let stand for 30 minutes at 1 o’clock to drain the vegetable. It is important not to throw the water out!
- During this time, finely chop the onion and put in another bowl. Grate the ginger and garlic and add to the onion.
- Add the Korean pepper and mix well.
- When the cabbage is well disgorged, add the chilli mixture. Mix well so that each cabbage leaf is coated.
- Put in a jar, a little bit at a time and Pack well to avoid as much air as possible. Once the cabbage is in the jar, pour the remaining liquid.
- Put a fermentation weight on the kimchi. If you do not have weight, just put a freezer bag on the kimchi, put water and knot well.
- Close the lid and let stand at room temperature for 5 days
- After fermentation is complete, leave in the refrigerator 3-4 days before consuming.