I have been fascinated by kimchi for quite a while now. I love the spicy fermented taste on my palate, and the options available started to work on me over time. Kimchi has been a staple of the Korean diet for centuries. This spicy fermented cabbage dish comes in many forms and is an essential part of a Korean meal. Raw fermented kimchi is loaded with vitamins, but its biggest benefit is the "living healthy bacteria" called lactobacilli that is created during the fermentation process. This good bacteria helps to replenish your gut flora which will aid with digestion. But that is not why I am fascinated. The range of flavour that can be achieved with minor tweaks just intrigues me. When I worked with Pete Evans in Sydney last year he added kimchi to his coleslaw, which is something I now do all the time. BOOM, flavour explosion.
SO finally I got my head around the process, did loads of research and here it is, simplified as much as it can be. I look forward to seeing your creations. If you make this please tag me on Instagram #cookingwithtenina
I have a few recipes for you to use your new kimchi in. Kimchi Pancake (personal fave) Kimchi Brocolli Salad, Kimchi Mayo, Kimchi Noodles and really the sky is the limit, more options are on their way, largely because I have a LOAD of the stuff...the things I do for you!
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- 1/2 red cabbage, cored and cut into chunks
- 2 large carrots, peeled and cut into quarters
- 1 Litre water
- 50 Grams pink salt flakes BUY
- 4 cloves garlic
- 2 red chilli
- 3 Tablespoons dulse flakes
- 100 Grams red or dark miso paste
- 50 Grams liquid aminos or soy sauce
- 140 Grams lemon juice
- 2 Teaspoons coconut sugar
- 3 spring onions, sliced
Fill the Thermomix bowl 1/2 full with cabbage. Chop 2 sec/speed 5. Tip into a large mixing bowl. Repeat until all cabbage has been chopped.
Chop carrots 3 sec/speed 5. Tip into mixing bowl with cabbage.
Dissolve salt in water. Pour over cabbage and carrot and massage with your hands 2-3 minutes. Set aside for 2-3 hours.
Add garlic, chilli and miso to the Thermomix bowl and blend 3 sec/speed 6. Add aminos, lemon juice and sugar and blend a further 3 sec/speed 6.
Strain cabbage, reserving brine. Place cabbage back into the mixing bowl and add spring onion.
Pour sauce over the cabbage and mix thoroughly. Place into jars pressing down firmly. Leave approx 5 cm to the top of the jar. If the cabbage is not fully immersed in liquid, pour a little of the brine into the jar until the cabbage is just covered. Seal the jar and leave on the bench 2-3 days to ferment. Store opened kimchi in the fridge.
Change it up with different coloured cabbage, kale, silver beet, add turmeric, add onions, radishes, add other veggies, add anything vegetable that your family like, make crazy additions to your sauce, miso, shrimp paste, belacan, fish sauce, varied chillis, soy, coconut aminos, sugars, ginger, the list goes on and on.
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