Kimchi maison facile
By: Agi Kaja
Le kimchi est un accompagnement traditionnel coréen. C'est un aliment de base fermenté à base de chou et de légumes salés.
La fermentation prend 3 jours à température ambiante ou environ 2 semaines au réfrigérateur. Pendant ce temps, des bactéries bénéfiques se développent, capables d'améliorer votre santé.
Recipe from Whole Food Earth®
Kimchi maison facile
Category
AccompagnementsCuisine
InternationalLe kimchi est un accompagnement traditionnel coréen. C'est un aliment de base fermenté à base de chou et de légumes salés. La fermentation prend 3 jours à température ambiante ou environ 2 semaines au réfrigérateur. Pendant ce temps, des bactéries bénéfiques se développent, capables d'améliorer votre santé.
Ingredients
- 1 medium size Chinese cabbage
- 1 small ginger root (grated)
- 6 garlic cloves
- 1 tsp organic chilli flakes
- 2 litres water
- 4 tbsp salt
- 1 daikon radish (sliced or grated)
- 2 carrots (grated)
- 1 bunch spring onions
Directions
- Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-3 cm wide strips.
- Place the cabbage in a large bowl and sprinkle with the salt and massage the salt into the cabbage. It will soften a bit after a while.
- Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a large can of beans. Put it aside for 2 hours.
- Rinse the cabbage with cold water 2-3 times. Set aside to drain in a sifter for 15 minutes.
- Prepare the spice paste. Clean the bowl you used for brine.
- Add the garlic, ginger, miso and water and stir into a smooth paste. Add chilli flakes and set aside until the cabbage is ready.
- Squeeze any remaining water from the cabbage and add it to the spice paste. Add the chopped radish, grated carrots and chopped spring onions.
- Using your hands (wear gloves!), combine the paste with the cabbage and vegetables until they are coated.
- Add kimchi into a jar and press down on the kimchi until the brine rises to cover the cabbage.
- Seal the jar and leave for 2 to 5 days. Keep it at cool room temperature in a dark place.
- Check the kimchi once a day. Open the jar and pressing down on the cabbage with a spoon to keep it under the brine. This will also help releases gases produced during fermentation.
- Taste the kimchi every day and when it's ready for your liking, keep the jar in the fridge. It's best after another week or two.
- You can eat alone or add it to any of your favourite dishes.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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