PProvenance
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Cooking in
Qualicum Beach · Vancouver Island
Nearest city · Nanaimo Change
Korean · Korea

Kimchi

Kimchi (baechu kimchi — napa cabbage kimchi) is Korea's foundational fermented condiment — salted napa cabbage packed with a paste of gochugaru (Korean red pepper flakes), fermented shrimp, fish sauce, garlic, ginger, and daikon. The fermentation (lacto-fermentation by naturally occurring lactobacillus bacteria) transforms the raw vegetable into a complex, sour, spicy, umami-laden condiment that anchors every Korean meal. Making kimchi is an act of patience and community (kimjang — the communal kimchi-making tradition).

‹Swipe for the next dish›
Serves4
Total45 min (active)
Within reach0of 4 in Qualicum Beach

Four not yet within reach.

How the 4 are reached
Not yet within reach
4 · gochugaru (Korean red chilli flakes, ginger, salted shrimp paste (saeujeot), green onions
Cook
‹ Previous · Kimbap|Next · Kimchi-bokkeum-bap — Kimchi Fried Rice (김치볶음밥) ›
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

1000 g
Napa cabbage
quartered lengthwise
Your own market
30 g
kosher salt
Your own market
15 g
Korean sea salt (for seasoning)
Your own market
30 g
gochugaru (Korean red chilli flakes
medium grain)
Origin · KoreaNot yet within reach of Qualicum Beach · each reach is counted
8
garlic cloves
minced
Your own market
15 g
ginger
minced
Origin · New ZealandNot yet within reach of Qualicum Beach · each reach is counted
30 g
salted shrimp paste (saeujeot)
minced
Not yet within reach of Qualicum Beach · each reach is counted
3
green onions
cut into 2 cm lengths
Not yet within reach of Qualicum Beach · each reach is counted
5 ml
fish sauce
Your own market
10 ml
sesame oil
Your own market
5 g
sugar
Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Qualicum Beach →
II

The Method

1
Layer cabbage in large non-reactive container, sprinkling 30 g kosher salt between layers; let sit 1 hour to brine.
2
Drain cabbage, reserving 60 ml of brine liquid; rinse gently under cold water and squeeze lightly (do not over-compress).
3
In small bowl, combine gochugaru, minced garlic, minced ginger, shrimp paste, fish sauce, 5 ml sesame oil, and sugar; mix into smooth paste.
4
Working in batches, coat each cabbage quarter thoroughly with chilli paste, separating leaves gently to distribute flavour; layer packed into clean jars.
5
Pour reserved brine liquid over packed kimchi; press down with weight to keep submerged; cover loosely.
6
Ferment at room temperature (18–22°C) 3–5 days until desired tang develops; taste daily; transfer to cold storage when flavour reaches preference.
7
Fermented kimchi keeps refrigerated 2–3 months; flavour deepens over time.
III

Sensory Tests

◇Where it lives or dies. The moment where kimchi lives or dies is the taste on day 2 — the day after making, open the jar and press the kimchi down (it will have risen from fermentation gases). Taste. It should be beginning to sour, the cabbage should be more translucent, and the gochugaru should have mellowed. If it tastes sharp and unpleasant, it is not ready — close and refrigerate. If it smells complex and tastes bright and slightly sour, it has hit the fermentation window and can go into the refrigerator.
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