(AKA Fridge-dump Kimchi)
You can change the ingredients for this recipe to what you have on hand. The important part of the recipe is the garlic, ginger, Gochujang paste and salt proportions. Get that right and you are on your way!
You will need a bowl, scales, and a sterilized container for the kimchi.
½ head of cabbage (white or wombok)
2 x carrots peeled
4 x spring onions (shallots)
100g Gochujang Paste
50g Ginger peeled and grated
4 x garlic cloves peeled and grated
Olsson Blossom Sea Salt (2% of the total weight)
Finely slice the cabbage, carrots, and shallots then wash and allow to dry
Once dried place all ingredients into a large bowl and weigh (remember to tare off the bowl)
Measure out your salt to 2% - for example, if all the ingredients weigh 100 grams you will use 2 grams of salt.
Add the salt to the ingredients and mix well.
Place the mixture into a sterilized jar or vac bag and allow to ferment for two weeks in a dark, temperature-controlled environment – a cellar or the pantry will be fine (or under Jake’s desk). You want the temperature to be around 20 degrees C. You will need to ‘burp’ your mixture every few days to allow the excess gas to escape (this is easy if you have a preserving jar with a rubber ring).
After two weeks, place the mixture in the refrigerator overnight to slow down the fermentation. The kimchi is now good to go. Perfect for kimchi pancakes!