Fermentos
Kimchi: the Korean fermented cabbage
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Origin: Korea · Yield: 1 kg · Fermentation time: 3-7 days · Difficulty: Medium
Kimchi is the most representative ferment of Korean cuisine: cabbage and vegetables fermented with lactic acid bacteria, salt, and chili, present in practically every traditional Korean meal.
Ingredients
- 1 large napa cabbage
- 60 g salt
- 3 tbsp gochugaru (Korean chili powder)
- 4 cloves garlic, 1 piece ginger, minced
- 2 tbsp fish sauce (or miso paste for vegetarian version)
- 4 green onions, chopped
Preparation
- Cut the cabbage into pieces and salt it; let it rest for 1-2 hours until it releases water.
- Rinse lightly and drain.
- Mix the garlic, ginger, gochugaru, and fish sauce to form a paste.
- Integrate the paste with the cabbage and green onion, massaging well with gloves.
- Pack into a jar, pressing to remove air, and let ferment at room temperature for 3-7 days before refrigerating.
Functional note: Kimchi is traditionally associated with providing live lactic acid bacteria and supporting digestive health. This information is educational and does not replace the advice of a healthcare professional.
Learn the full story on our Fermentation page.