Post by Andrew

When I first heard of kimchi I dismissed the idea of eating rotten cabbage. But since my daughter moved to Japan and convinced me to try it I have re-assessed my view of this wonderful Korean staple. I am now hooked.

So why not try making it? I have used and adapted the Lucky Peach recipe several times since I first saw it about a year ago.

We didn’t grow cabbage in the garden this year – I will plant some next year for sure. A recent trip to the Locke Street farmers market provided me with a nice one. Silly me, I put the cabbage in the fridge and forgot about it for a while. When I pulled it out, shrunken and impressively gnarly, I figured it was probably halfway to kimchi anyway so why not continue?


Step one is to chop and salt the cabbage overnight, using a salt and sugar mixture.


Next day, combine chopped garlic, ginger (I did the ginger on the microplane as an experiment – easier than chopping), carrot, and scallions with the drained salted cabbage. Then add ¼ cup each of simple syrup, soy sauce, and rice wine vinegar (I added a little mirin as another experiment). Mix well and store in the fridge for two to three weeks before eating – the longer the better. Turn the jar every few days for good measure (I usually forget this step or do it sporadically).




I store my kimchi in a mason jar, since I haven’t yet found a suitable crock at the local flea markets or antique stores. Once I have a crock I will try the traditional method of burying it in the garden. (Do they have raccoons in Korea?) Apparently it is not recommended to bury fermenting kimchi in a glass jar – it might explode. (But why doesn’t it explode in the fridge while fermenting?) Below is the contrast of ready to eat and newly made kimchi.



About stanleycottagegarden

We garden, we cook, sometimes we blog.
Gallery | This entry was posted in Cooking, DIY, Preserving, Vegetable, Vinegar and tagged , , , . Bookmark the permalink.

One Response to Kimchi

  1. tootlepedal says:

    You have a lot of patience.

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