Homemade kimchi

Zsámboki Biokert is still bursting with fresh Chinese cabbage — the star of the week! Kimchi is a fermented Korean classic: spicy, tangy, and packed with probiotics. And almost every ingredient is available right from our webshop!

Add to your basket:

• 1 head Organic Chinese cabbage (The star of the week — the base of kimchi)
• 1 bunch Organic breakfast radishes (For crunch and texture)
• 1 bunch Organic spring onions (For fresh, punchy flavour)
• 4 cloves Organic garlic (For kimchi's signature aroma)
• 2–4 tbsp Organic hot paprika (A great substitute for gochugaru — brings the heat!)
• 1 tsp Organic ground ginger (For warmth and depth)
• 2-3 tbsp Non-iodised salt (unfortunately only available elsewhere for now — important: must be iodine-free for fermentation!)

Method: Cut the Chinese cabbage into large chunks, sprinkle with the salt and knead thoroughly with your hands until it begins to release its juices. Leave to sit for 1–2 hours, then rinse well and squeeze out any excess liquid. Thinly slice the radishes and cut the spring onions into strips. Mix the garlic, ginger and hot paprika into a paste, then toss all the vegetables through it until well coated. Pack tightly into a sterilised jar — press down firmly so there are no air pockets and the liquid rises to cover the vegetables. Leave to ferment at room temperature for 2–5 days, pressing down daily. The longer it ferments, the more sour and intense the flavour. Serve alongside rice, eggs, sandwiches, or pretty much anything.