Traditional Kim Chi Recipe

This recipe makes 1qt/L of Kim Chi. It will keep in the refrigerator for months, but this recipe is so delicious, I doubt you’ll be able to make it last that long. Also, be warned that eating too much Kim Chi will make you smell like Kim Chi–it literally starts to come out your pores. (You’ve been warned)

Culture (Biological, not sociological)

Before you begin, it’s very important to understand what it is exactly that you are trying to accomplish when you make Kim Chi (or any other lacto-fermented pickles). The idea is to get a culture, like sourdough bread or yogurt to dominate the Kim Chi. Thus, you want to avoid things like chlorinated or disinfected water, pesticides and high heat. All these things can kill the bacteria and others you are trying to cultivate.

Thus, all water should be free of disinfectants like chlorine or others. Contact your water provider to find out exactly which type of chlorine or other disinfectants are added to the tap water and how to remove them. In some cases, there is no way to remove the disinfectant(s). That being said, most “town” water is chlorinated with a form of chlorine that will evaporate out of the water if you let it sit for 24 hours.

Lastly, avoid distilled or reverse osmosis water as it is the white bread of water. i.e. it has had all minerals removed. Because it is pure water, it can cause cell membranes to rupture because the water enters the cells faster than it can leave. Plus it starves the culture of minerals.

If you are at all concerned about contamination from things like E.Coli or salmonella don’t be. First of all these pathogens are frequently found in our food and most of the time are no danger as cooking or fermenting our food destroys them. Further, the fermentation process by beneficial organisms when making Kim Chi creates an environment hostile to pathogenic bacteria. This effect is as effective as cooking. Also your stomach acids and beneficial organisms in our intestines usually keep pathogens in check.

Salt

Most commercial salt is total garbage and should be avoided. In some countries they even fluoridate the salt instead of the water! Which is actually better since you can avoid salt easier than water.

The two best salts to use are Real Salt or Celtic Sea Salt (sal de mer). These are raw salts that have not been processed. They contain many valuable trace minerals.

Water

High mineral well water or bottled spring water are ideal, but de-chlorinated (un-disinfected) tap water is acceptable.

• Mix 1/2c unrefined salt with 5c high mineral water, dissolve all salt. (very important)

You can warm the water on the stove, but do not boil. Before using, make sure it’s below 120F. If the water appears cloudy or has a slight scum, rest assured you have true unrefined salt.

Prepare Cabbage

• 1 med. Napa Cabbage (Su Choy)
• Quarter lengthwise and remove core
• Split quarters length wise
• Cut into 1-2in bit size pieces
• Pour salt water onto cut cabbage pieces
• Let soak for several hours (4-6)
• I use a large glass mixing bowl
• It may be helpful to place casserole lid on top to press cabbage under water as it will float initially.
• When the volume is reduced and floating has mostly subsided, it is “done”

Prepare Sauce

• 1 med. White onion
• 1 med. Apple
• 3-6 cloves Garlic
• 1-2 TBS Ginger
• 1-2 TBS Fish Sauce
• Puree until smooth in food processor or blender

Prepare Other Vegetables

• 1 med. Diakon radish, cut into quarter circles 1/4in thick (any shape/size is fine–be creative)
• 1 bunch green onions, cut green parts 1-2in long, white part into 1/8in W circles

Measure Red Pepper Flakes

• 2-3 TBS med. hot Red Pepper Flakes
• These can purchased at a Koren market or just use any unseasoned, dried red pepper flake

(I use organic New Mexico Red Chiles, 2 stars out of 4)

To make Kim Chi

• Rinse cabbage 3x in water, drain well each time (Don’t use tap water! Be sure to keep using high mineral or de-disinfected water)
  • After adding water, stir gently for rinse the cabbage well
  • If you have the time, let the cabbage sit in the rinse water for a few minutes before draining

• Add sauce to rinsed cabbage
• Add radish and green onion
• Add red pepper flake
• Gently toss until well blended
• Leave on counter 2-3 days, loosely covered. I leave it in the glass bowl with the casserole lid pressing down.
• It will make your whole house smell like Kim Chi.
• Transfer to a 1 qt/L wide mouth canning jar with tight fitting lid. I use plastic canning jar “storage” lids.
  • When you start it will look like there is no way all the Kim Chi will fit–it will.
  • After filling the jar 1/4, 1/2 and 3/4, press down on the Kim Chi to compact it.
  • You may have to drain off some juice, but make sure there are no air pockets.
  • Be sure that liquid covers everything. If there is not enough add a little water
  • Be careful not to overfill the jar as it may continue to ferment and can “boil over”

• Store in refrigerator, should last for months.

Please let me know what you think about this.

Paul Ericson is a certified Liberation Wellness Educator and the Weston A. Price Foundation chapter leader for Barrie, ON Canada