Kimchi * medium hot

  • 5days
  • Vegan
  • ★★

At the start of winter ,just before the  big snow season  begins ,my family prepares  our storage  vegetables before  the garden becomes  completely frozen over . We can still dry out  lots of  Chinese cabbage in the lovely winter sunshine  in preparation for them to be pickled.

Naturally fermented, easy to use in other dishes like the famous Korean fermentation food call Kimchee.  It’s Like a spicy sauerkraut.

Kimchi pickles can   dramatically transform to lot of recipes.

A Gyoza dumpling,  a galette, or a vegetable soup for example.

Korean Kimchi gained a global recognition as a healthy probiotic food with lactic acid bacteria.

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Original kimchi made with lot of garlic ,onion and tiny shrimps or fish for  a deep Umami taste.

This recipe uses minimum garlic and onion, the Umami  is made by Kombu seaweed(Glutamine acid) and dry shiitake mushroom(Guanilic acid)

Buying chilli powder

For the kimchi making, it’s best to use a Korean chilli powder call ‘ Gochugaru‘

Which has Nice vivid red  colour, is mildly hot, lots of perfume.

Salt for making Kimchi and pickles.

Moldon salt flakes is the best to salt the  Chinese leaf.

Flake salt melts slowly in the leaves and has mild saltiness also considered less bitter taste.

How long does kimchi keeping?

You can start eating your kimchi from  the second day,  but it needs about two weeks in the cold place or fridge to fully develop their  flavours.

It Will be delicious for a couple of months.

It will turn very sour over time, and sour kimchi can also  be used in many delicious dishes.

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Kimchi * medium hot


    • ・2 whole Chinese leaf
    • ・Salt 3% of Chinese cabbage weight
    Rice paste
    ・1Tbsp of rice flower or glutinous rice powder
    ・1cup of fresh water
    Kimchi paste
    ・50g Gochugaru Korean red pepper flakes
    ・5g sweet paprika powder
    ・1Tbsp tomato puree
    ・1 Tbsp pomegranate morasses
    ・A 1 clove of garlic
    ・A 1/4 of onion
    ・A 1cm of ginger
    ・A 1 carrot
    ・A 1apple
    ・B dry mushroom ( Shiitake )
    ・B Kombu sea weed
    ・White radish Julienne


    1. 【Day1】Cut the Chinese leaf lengthwise in half( into quauter  for big Chinese leaf).Dry the Chinese leafs one day in out side or sunny cold room for one day.


      It’s best to use medium size with some light green leaves

    2. 【Day2】 Weigh the Chinese leafs and calculate  3% of dried weight to tell you how much salt you need.
    3. Generously sprinkle the salt over thick white place each leaves, Use all salt.Place into a tight box and set aside for about 1 night.
    1. 【Day3】Rinse the Chinese leaf in fresh water especially between the leaves.( Take off saltiness from Chinese leaf)Squeeze the excess water from the Chinese leaf.Drain out in a sieve.
    2. Meanwhile, make a kimchi paste.Place the rice flour in a small bowl, add about 1/4 of water from the recipe, mix well.Simmer the mixture in low heat, stirring occasionally.Once a boiled.

           Point Rice paste must be cold when you mix with other ingredients.


  • Grate all ‘A’ ingredients.Crush all ‘B’ ingredients.Mix all kimchi paste ingredients.
  • Rub a little bit of the mixture over each Chinese leaf, mainly the white part.
  • Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets,Leave it out at room temperature for 2days( in winter) for ripen.Then store in the fridge.

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