r/Glasgow Tools

Title
Author	meepmeep13
Comment	Mine is my own from iteration, adapted to my own taste, but has never failed me: * 1kg chinese cabbage * 35g sea salt (the proportion of cabbage to salt is v. important) * 6 cloves garlic, grated * 50g piece of root ginger, grated * 200g bag of red radishes, thinly sliced (I'd use daikon if I could find it but this'll do) * a bunch of spring onions, thinly sliced * 2 tbsp of gochugaru * 2 tbsp of gochujang * 1 tbsp of fish sauce (this is probably the ingredient you add to taste, can omit if you find it unpleasant) * 1 tsp sugar * chilli flakes to taste Cut up the cabbage into strips, put in a big bowl and pour over the salt, thoroughly massage it into the leaves. Cover with cold water and leave for a couple of hours. Drain and rinse a few times. Mix all the other ingredients in, stuff into a suitable sterilised container, making sure all the air bubbles are pressed out. (I use a fermenting jar but tupperware is fine) Leave in the jar at room temperature, pressing it back down daily to squeeze out the air (or use a weight but I find that unnecessarily fiddly). Once the ferment is going (usually takes 1-2 days, can tell from fizziness and the smell) I usually give it a couple more days at room temperature (again, this is to taste - longer is stronger tasting but also more acidic, also depends on how warm it is) then transfer it into the fridge. Usually I can tell when it's at a perfect ferment when the wife goes, "jesus fucking christ is that smell your kimchi oh god I'm going to my sister's" You can really mess around with the ingredients as much as you like, the only thing I'd say is don't mess with the salt/cabbage part as that's key to getting the ferment going, and I think the gochujang is very helpful to success as the rice component gives a good substrate for the bacteria to thrive.
Reddit Link	https://www.reddit.com/r/glasgow/comments/mavkj7/good_kimchi_in_glasgow/grv5chy/
Created	Mon 22nd Mar 2021 10:41pm
Status	normal ()

Mine is my own from iteration, adapted to my own taste, but has never failed me:

* 1kg chinese cabbage
* 35g sea salt (the proportion of cabbage to salt is v. important)
* 6 cloves garlic, grated
* 50g piece of root ginger, grated
* 200g bag of red radishes, thinly sliced (I'd use daikon if I could find it but this'll do)
* a bunch of spring onions, thinly sliced
* 2 tbsp of gochugaru
* 2 tbsp of gochujang
* 1 tbsp of fish sauce (this is probably the ingredient you add to taste, can omit if you find it unpleasant)
* 1 tsp sugar
* chilli flakes to taste

Cut up the cabbage into strips, put in a big bowl and pour over the salt, thoroughly massage it into the leaves. Cover with cold water and leave for a couple of hours. Drain and rinse a few times.

Mix all the other ingredients in, stuff into a suitable sterilised container, making sure all the air bubbles are pressed out. (I use a fermenting jar but tupperware is fine)

Leave in the jar at room temperature, pressing it back down daily to squeeze out the air (or use a weight but I find that unnecessarily fiddly). Once the ferment is going (usually takes 1-2 days, can tell from fizziness and the smell) I usually give it a couple more days at room temperature (again, this is to taste - longer is stronger tasting but also more acidic, also depends on how warm it is) then transfer it into the fridge. Usually I can tell when it's at a perfect ferment when the wife goes, "jesus fucking christ is that smell your kimchi oh god I'm going to my sister's"

You can really mess around with the ingredients as much as you like, the only thing I'd say is don't mess with the salt/cabbage part as that's key to getting the ferment going, and I think the gochujang is very helpful to success as the rice component gives a good substrate for the bacteria to thrive.