Home made Kimchi (Kimchee)

On the face of it one of the downsides of having vegetables delivered from Ekolådan is that you get a lot of similar vegetables, time after time. We get the Swedish box once every two weeks (it take us two weeks to get through it). In fact, if you’re a little bit smart you can turn this fact from a downside to an upside and revel in great tasting, seasonal food. Their jerusalem artichokes are heavenly.

We have to spend a bit more time finding new and exciting things to do with mundane ingredients. One approach we often take is creating tasty curries. Recently though we’ve been getting a lot of cabbage and kale. Cabbage curry is not a route one wants to go down (unless you like spending a lot of time alone). So I decided to try my hand at homemade kimchi, the Korean staple. I found a recipe here, and gave it a go. 


Simply put I finely sliced half a white cabbage and half a red cabbage. Threw in finely chopped leek (half a leek), and about a four centimetre length of very finely chopped fresh ginger. To this I added some ground coriander and fennel seeds and one and a half litres of water with a few table spoons of salt dissolved in it. I left it overnight in a plastic bowl with a weighted lid to press the mixture. About 18hrs later I transfered it to jars and left it in the fridge for a week. We opened one jar to have with dinner with evening but the missus eat most of the jar while cooking. I think this means she likes it. 

Tonight I am going to make a new batch after the nice people at Ekolådan left some more cabbage at our door. This time I am going to add lemons and maybe fresh coriander.

PS. If you haven’t tried it I really recommend Ekolådan. They offer a range of boxes of different sizes and ingredients.

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One Response to Home made Kimchi (Kimchee)

  1. Rolf says:

    This is what I have been looking for..
    More actual now then ever.
    Got this Youtube link :

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