Kimchi is Korean for pickle. On Western restaurant menus it usually means a delicious salt-and-chile pickled cabbage dish, but in fact you can “kimchi” a variety of vegetables. Traditionally, kimchi pickles sit for a few days to ferment, and that boosts the healthy bacteria culture and sour tang.
Kimchi can be spicy and it’s traditionally made with Korean chili powder, gochugaru. You can use other chiles with delicious results. Kimchi needs to be stored in sterile airtight jars and used within 2 to 3 weeks (though it can last for several months). Kimchi is a powerful topping, adding interest not only to burgers but also to wok dishes, fried eggs, sandwiches, stews, and salads.
Ingredients
- 2¼ pounds (1 kg) chopped mixed cabbage and vegetables
- 5 tablespoons (2½ ounces, or 75 g) fine sea salt
- 4 cloves garlic, crushed
- 4 tablespoons (30 to 60 g) gochugaru or Sriracha, or other chili sauce of choice
- 2 tablespoons (30 ml) soy sauce or tamari
- 1½ tablespoons (9 g) grated fresh ginger
How to Make It
- You need 1 or more large sterilized jars with lids. In a large bowl, mix together all the ingredients. Fill the jars, leaving just a little air space at the top. You can eat the kimchi straight away or seal the lid(s) and let it ferment for 2 to 3 days on the kitchen counter.
- Open the lid(s) and release any built-up gas pressure daily. Refrigerate the kimchi when the fermented taste reaches your preferred level.
