PProvenance
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Cooking in
Bowen Island · Metro Vancouver
Nearest city · Vancouver 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 reach10of 10 in Bowen Island

Ten in town.

How the 10 are reached
In town
10 · kosher salt, korean sea salt (for seasoning), gochugaru (Korean red chilli flakes, garlic cloves, ginger, salted shrimp paste (saeujeot), green onions, fish sauce, sesame oil, sugar
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
15 g
Korean sea salt (for seasoning)
In town · Bosa Foods · Vancouver →
30 g
gochugaru (Korean red chilli flakes
medium grain)
Origin · KoreaIn town · Bosa Foods · Vancouver → · also Wismettac · Vancouver, SGC Food Distributors · Vancouver · 2 more
8
15 g
ginger
minced
Origin · New ZealandIn town · Bosa Foods · Vancouver →
30 g
3
green onions
cut into 2 cm lengths
In town · Bosa Foods · Vancouver →
5 ml
10 ml
5 g

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 Bowen Island →

Each tap is counted, so the stockist sees the demand Provenance sends them.

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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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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Sourced through Provenance

The hands behind the plate.

Bosa Foods · Vancouver
Vancouver · kosher salt, Korean sea salt (for seasoning), gochugaru (Korean red chilli flakes
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