Saturday, 9 January 2016

Kimchi in Thermomix

Kimchi is a fermented cabbage condiment eaten with a variety of different things. It is Korea's national dish.  There are more than 187 different varieties and the ingredients vary by region. It is extremely high in dietary fibre and low in calories. When eaten, it can provide 1/2 of your vitamin C and carotene intake for the day. On average Korean's consume 40 pounds per person per year.  My Korean student told me that when you know how to prepare Kimchi properly you are then ready for marriage.  How's that for an old wives tale? I'm not sure if mine is up to Korean standards but I've been wanting to try making it for a long time.

-1 small cabbage
-1medium daikon (300g)
-1 carrot
1 /2 fresh pineapple
1 red onion
1 T shrimp paste
1 tsp gochunung paste (spicy korean condiment)
2 green onions cut into 1 inch long pieces
1 inch ginger
2 garlic cloves

1 small cabbage cut into inch squares and cored.sprinkle with salt and massage cabbage1 minute
let sit 2 hours

Let's get started!

Spread the daikon radish and carrot on mandolin. If you don't care about appearance just do it in your Thermomix. (pulse on turbo) Add to bowl.

Chop onion, garlic, ginger in thermomix 10sec/speed7.
Add shrimp paste, gochujang paste, and pineapple. Mix 15-25 seconds until blended/speed 5.

Add all ingredients together and mix thoroughly.

Fill into jars and let sit on counter for 5 days until fermenting occurs. Keep pushing cabbage under liquid so that it is fully submerged.

Refridgerate and leave in fridge for 2 weeks.  Enjoy in Korean pancakes, stew or on the side! A healthy condiment packed with lots of flavour!

1 comment:

  1. Hi Monica -- I was excited to read this because it's something I've wanted to try for a long time. Your recipe makes it look easy, with ingredients that are easy to find. I didn't see carrot or daikon in the list of ingredients though... did I miss something? Would love to know the quantities so I can try the recipe. (From the photo it looks like the carrot and daikon are minimal, compared to the cabbage...) Thanks so much for all your great photos and step-by-step instructions!