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Fermentation is a one of my all time culinary favorites. It is a great way to preserve vegetables that would otherwise go bad in the fridge! The biggest contributing factor to adding fermentation into my meal planning has been the E-Jen Fermenation containers (You can also find them on Amazon!). Thankfully, my boyfriend gifted a couple mid-sized ones to me for Christmas one year and I have had such an easy time with home ferments! Fermented Kim Chi became a constant staple in my household shortly after I got my containers.
Initially, I learned to make Fermented Kim Chi in a restaurant setting and it changed my taste buds for good! The flavor profile of Kim Chi is Umami, spicy, refreshing and unique. Ironically, one of the best things about Kim Chi is that everyone has a different recipe. I can’t tell you how many different Kim Chi recipes and methods I have seen. I once saw a challenge on Youtube for Korean kids to try and guess their mother’s Kim Chi! It is definitely dealer’s choice when it comes to the details. There is not one recipe or method to rule them all.
In addition to the taste, Kim Chi is kind of a super food! When I feel like I am getting sick, Kim Chi is always there to add some good probiotics and much needed nutrients back into my diet! I add it to Ramen/Pho/Chicken soup to help clear my sinuses when I have a cold. Lately I have been utilizing Kim Chi in Mexican-Korean Fusion for a flavor boost. I am so grateful to be able to incorporate a traditional Korean staple into my home.
This Recipe is:
- Dairy Free
- Gluten Free-Yes, Mochiko is gluten free!
- Keto Friendly
- Paleo Friendly (The salt may be an issue)
- Vegetarian (Remove the Redboat Fish Sauce)
- Low Calorie
- and it’s Low Carb!
*Note: If you do not have a fermentation container handy, you can also use Mason Jars with a lid and seal. You will have to burp these daily as well and will likely have to use some sort of weight to keep them submerged in their own liquid. This recipe is compatible with that technique. If you want a tutorial on this method, please submit a message on the contact page.
Fermented Kim Chi
Equipment
- 1 E-Jen Fermentation Container 0.8 Gal/3L
- 1 Sanitized sink/Large Pot As long as it will hold all ingredients and allow you to mix them together
- 1 Knife
- 1 Peeler For Radish and Carrots
- 1 Mandolin Optional – Can cut thin slices/Julienne with a knife instead
- 1 Cutting Board
- 1 Sauté Pan Small
- 1 Spoon
- 1 Bowl Scraper optional – to get all liquid
Ingredients
Brine Cabbage
- 1 Each Napa Cabbage Large
- 1.5 cup Salt for brining
- 1 Sink/Large Pot Filled with water **enough to cover cabbage
Kimchi Paste
- 1 Each Daikon Radish Quartered and Sliced
- 1 Nub Ginger (2) if small
- 2 Each Carrot Julienned
- 4 Cloves Garlic sliced
- 6 Each Green Onion Sliced
- 2 Tbsp Red Boat Fish Sauce
- 1/4 Cup Gochujang (Korean Fermented Chili Paste) (can add more to taste)
- 1/4 Cup Salt to taste**
Glutinous Rice Paste and Chili Flake
- 2 Tbsp Mochiko Rice Flour
- 1/4 Cup Water
- 1 Cup Gochujaru (Korean Chili Flakes) (can add more to taste)
Instructions
- Wash all Vegetables
- Clean and sanitize Fermentation container. E-Jen is dishwasher safe!
Brine Cabbage
- Quarter Cabbage
- Soak Cabbage in Water/Salt Mixture for at least 30 minutes
Vegetable Prep
- Peel Carrots
- Julienne Carrots on a mandolin (or with a knife)
- Peel and Quarter Daikon Radish – see images
- Slice Daikon Quarters on a Mandolin (or slice thinly)
- Slice Green Onions (Optional- slice them on a long bias)
- Mince Ginger
- Peel and Slice Garlic
Glutinous Rice Paste and Chili Flake
- Heat Water and Rice Flour in a small saucepan
- Let come to a small boil
- Add Gochujaru
Drain Brine from Cabbage
- Wring out water from cabbage gently
Kimchi Paste
- Mix Vegetables, Gochujang, Fish Sauce, and Rice Paste in the sink
- I know it sounds weird, but please taste the Kimchi Paste at this stage! Add water to thin, or add Salt if needed. Add more Gochujang or Gochujaru if you are looking for more spice!
Seasoning the Cabbage
- *Taste Kim Chi Paste and cabbage together. This your the last chance to add more salt or spice! You can add a very light sprinkle of salt between the Cabbage leaves if needed
- Add Kimchi Paste between each Cabbage leaf being careful not to remove the leaves from the stem. They should turn red!
- Repeat for all four quarters of Cabbage
Fermentation Begins!
- At this point the cabbage should be malleable and ready to transfer into the fermentation container
- Carefully lay the cabbage in the container and cover with the excess liquid. (Fill up container 80-90% of the way so it doesn't overflow!)
- Cover with large inner insert and push down to bring Kim Chi liquid to the surface and then add secondary lid. (See Video)
- Push secondary lid until liquid comes out of the smallest hole then cover with the plug to seal. (See Video)
- Leave at room temperature for 2-3 days and check daily to make sure your Kim Chi is not exposed. When you check the Kim Chi, be sure to "Burp" it as well. Pull out the smaller inner insert and push the larger inner insert down, bringing the juice to the surface again. Reseal with the smaller insert. **You may notice that you are able to push down lower each day. Don't forget to taste it to see the progress!
- Once the Kimchi has reached your desired "sourness" simply move to the refrigerator in the E-Jen container. You can also portion into Mason Jars or Tupperware if you want to reuse the container right away!
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