- 1 Chinese cabbage, cored and shredded
- 1 bunch of spring onions, chopped
- 1 large carrot, grated
- a handful of pink / purple radishes, sliced
- 1 red chilli, deseeded and chopped
- 5cm long piece of ginger, peeled and grated
- 3 cloves of garlic, minced
- 1 tbsp sea salt
- 4 tablespoons of whey (or use an additional 1 tbsp of sea salt)
- Jars, ideally clamp lid jars or jars with a wide mouth.
Click here for more information on basic practical concepts of fermenting and recommended tips.
Sterilise the jars with boiling water and leave aside to cool to room temperature.
Place all of the ingredients in a bowl and massage or knead the contents to release the juices. This will take about ten minutes, make sure that you do this stage fully. You can also use a vegetable pounder or a rolling pin/wooden spoon to beat the vegetables. Having enough juice released is really key to success.
Pack into the jars. Frequently pause to press down on the mixture with a spoon or fork, to ensure that any air bubbles are squeezed out. The juices need to cover the vegetable mixture; if there is not enough liquid you can add a little filtered water.
Stop when the top of the kimchi is at least 1 inch below the top of the jar as room is needed for the CO2 gas that is created by the beneficial bacteria to release.
Seal the jar and leave at room temperature (20C or above) for about 1 week. Unclamp or slightly undo the lid daily to release the CO2, close again immediately.
Transfer to the fridge and begin to enjoy.