Kimchi Paste
- Pickles, Chutney, Relish & Sauces
Get ready to make your next batch of kimchi by preparing the kimchi paste in advance. Full flavoured, easy to make and stored in the fridge until needed it makes for a speedy kimchi batch once the initial overnight brining step has been completed. Sharing a jar with friends is a great way to introduce the art of kimchi making and its remarkable health benefits to others. The smoky paprika powder, while not traditional, adds another dimension to the paste. Best of all, by making your own, you can adjust the chilli flavour and intensity.
- Preparation Time:
- 30 minutes
- Quantity:
- 2 x 300 ml jars
INGREDIENTS
- 60g
- Garlic, fresh, peeled
- 120g
- Ginger, fresh, peeled
- 80g
- Paprika powder
- 20g
- Smoky paprika powder
- 4
- Red chillies, fresh
- 30g
- Korean chilli powder, Gochutgaru
- 70 ml
- Fish sauce
- 200 ml
- Liquid form previous kimchi batch
- 30 ml
- Apple cider vinegar
- 1
- Red capsicum
- 90g
- Sugar
METHOD
Kimchi is a traditional Korean salted and fermented condiment based predominately around cabbage. Other vegetables, garlic, ginger, chilli and fish sauce creates a complex sour, tangy and pungent flavour that’s characteristically hot. Some love the flavour, other’s find it repulsive. Think of it as a Korean sauerkraut as it's made by the same lactic acid fermentation technique. It’s the heart and soul of North and South Korean food and consumed on a daily basis from breakfast through to dinner, either as a side dish, or as a seasoning in soups, stews and now combined in a range of western dishes to add a unique flavour. By making kimchi paste in advance it takes no time to make a batch of your favourite kimchi plus it can be used as a flavouring paste.
Wash and gently dry the chilli to remove any shop or garden debris. Remove the stem end and roughly chop into smaller pieces. To make a slightly milder paste, remove the chilli seeds.
Place all the ingredients into a blender or food processor and process to the consistency of a thickish paste. If it’s too thick, add either more liquid from the previous kimchi batch or drinking water to achieve the desired consistency.
Use the specified quantity to make your kimchi or spoon into dry sterilised screw cap sealable bottles to approximately 2.5cm (1 inch) from the top of the bottle. Stir gently to remove any air pockets and seal.
Label and store in the fridge until required. It will keep for several weeks.
NOTES
- The amount of heat will depend on the type and quantity of chilli powder and fresh chillies used. The amounts can be adjusted to suit your taste.
- Kimchi can be seriously hot and traditionally Korean children are introduced to white kimchi and the heat is built up over a period of time. Known also as Baek-kimchi it is not made with Korean hot pepper flakes (gochutgaru). It is submerged in a fruity salty brine instead which produces a white kimchi. It has a mild and refreshing taste and also appeals to the elderly or others that are unable to tolerate the heat and spiciness of traditional kimchi.
- Fish sauce is optional and can be removed for those partaking in a vegetarian or vegan diet.
- The smoked paprika powder, while not traditional, adds another flavour dimension to the paste. If you don’t want to use it, substitute it with the hot chilli powder