Food :  Baechu-kimchi

This my basic Kimchi recipe. I make large batches as I have extensive fridge space and I make for a friend as well as for myself.  You can of course scale it down. For me the game changer to fermented veg method has been topping the ferments with water. Most recipes say you have to generate enough juices from the veg alone to cover the ferment and keep the air contact away. In my experience without flash ferment crocks and weighted lids this results in acetic off flavours. Use a little tap water.  
I use the jar burp method so quickly open and close each jar during fermentation to vent pressure. I do it as my kettle boils each morning for my pot of tea. When ferment gets going proper I do it each evening too.
You also don’t need to buy rice flour , just food process , sieve then food process and sieve again a handful of rice.


  • 3kg wong bok / bok choy (I often add a little Cannonball cabbage to flesh it out)
  • 1/2 cup sea salt
  • 3  cup water
  • 3 Tbsp. ground rice
  • 10 chopped red chili pepper
  • 1 head of garlic, peeled
  • decent piece ginger, peeled
  • 16 spring onions
  • 5 Tbsp. fish sauce
  • 10 Tbsp. gochujang
  • 6 Tbsp. miso
  • 5 Tbsp. sugar
  1. Coarsely chop cabbages and ½ the spring onions and toss with salt. Set aside for 30 minutes, stirring after 15 minutes.
  2. Start the sauce by whisking together water and rice flour. Heat until mixture just comes to a boil, stirring constantly. Cool slightly.
  3. Roughly chop chillis , seed if you like. Add peppers and remaining ingredients to blender or food processor. Pulse until ingredients are chopped. Then add cooled rice flour paste. Blend until paste is smooth.
  4. Squeeze salted cabbage and onions thoroughly. Pour seasoning paste over cabbage. Use hands to mix all ingredients together well. Squeeze and kneed with your hands for a bit encouraging the mixture to start giving up its juices.
  5. Pack into clean jars. Top with a little water to cover solids. Ferment for about a week burping jars daily. Top with water if top of solids become exposed.
  6. When action subsides / ferment character is where you want it store somewhere cold preferably a refrigerator . Mine is still good eating over a year old from the fridge.

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