Kimchi Experiment

This recipe is based on the one found in Real Food Fermentation by Alex Lewin.


  • 1 round green cabbage, about 4 lbs
  • 1 large daikon radish
  • 1 cubanelle red sweet pepper
  • 2 carrots

Core the cabbage and chop into roughly 1-inch pieces. Shred the daikon. Seed and thinly chop the pepper. Thin slice the carrots. Mix all of this in a large bowl. Make a brine of 200g kosher salt and 1 quart of room-temperature water. Cover the veggies with the brine, squeezing them down if needed. Cover with a towel and let sit for 6 hours.

The spice paste:

  • 1 medium onion, diced
  • 1 cubanelle red sweet pepper, seeded and diced
  • 1 head (many cloves) of garlic, peeled and chopped
  • 1 2-inch piece of ginger root, peeled and diced
  • 1 dried red anaheim pepper, seeded and cut into pieces
  • about 1/3-1/2 ounce dried red pepper flakes
  • water (or leftover kraut juice from a previous ferment)

After the veggies have soaked for 6+ hours, they should be slightly soft and salty. Drain in a colander while you make the paste. Combine all the paste ingredients in a food processor and puree until smooth. Alex calls for a little water to help the paste blend, I used live kraut juice to seed the fermentation. Place the drained veggies back in the bowl and mix well with the spice paste. Pack into a 1/2 gallon mason jar or some number of smaller jars. Leave about 1 inch head space. I use an airlock to keep bad molds from growing on the top of my ferments, otherwise you may have to use a weight to keep the top submerged in the brine and spices.

Alex says to ferment for 3-5 days at room temperature, and then move to a cool spot, bury in the ground, or just use the fridge to let it age longer. I’ll probably go with 5-7 days in the pantry and then put it in the fridge and start to eat. We’ll see how it turns out.

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