Main food of Korean cuisine, the kimchi is the result of a technique, the fermentation lactic, born to preserve food. In its most widespread version it is based on Chinese cabbage flavored with chilli, ginger and garlic. But there are also many recipes with other vegetables, such as daikon, carrots or turnips, and even with fruit.

The good acid that is good for you
The process to which the ingredients are subjected maintains their properties and nutrients unaltered, from the antioxidant functions to the fibers, and enriches the final product with enzymes, vitamins C, K, group B and microorganisms probiotics, valuable for the intestine and the immune system. Not only healthy: with this method, in fact, a pleasant acidity is developed that enhances the fragrance of basic foods.

The whole world ferments
If, at first glance, kimchi may seem an exotic curiosity to us, on closer inspection fermentation is part of every gastronomic culture. Even the most familiar to us: wine, beer, yogurt, bread owe their final appearance to the fermentation action of yeasts And microorganisms. The same happens in products like i sauerkraut, which can be understood a bit like the Western version of the Korean specialty. The process that transforms milk into yogurt is the same as in smetana, the Russian sour cream used throughout Eastern Europe, but also gods vegan cheeses obtained from oilseed pastes, such as cashews or almonds.

Bought ready or homemade?
Available in stores in Asian specialties And natural food, both fresh and long-life, in the industrial versions it may contain fish sauce or fermented shrimp (indicated on the label) and is therefore not suitable for those who follow a vegetarian or vegan diet. Doing it at home is easy, just a little long due to the rest times. As well as the ready one, homemade kimchi keeps for a long time in the fridge and the longer it rests, the more the flavors – starting with the typical sour taste – intensify. If you want to experience it, follow our recipes, which do not include ingredients of animal origin and can therefore be appreciated by everyone!

Chinese cabbage kimchi (classic recipe)
Doses for a 1.75 liter jar: 1 large Chinese cabbage – 5 thin spring onions – 2 cloves of garlic – 1 apple – 1 carrot – 1/2 white onion – 3 cm of fresh ginger – 3 tablespoons of chili flakes, possibly Korean – 40 g of coarse salt

1. Cut the cabbage in wedges, wash them, dry them and deprive them of the base of the core. Reduce the cabbage wedges to large square pieces and transfer them to a large bowl.
2. Sprinkle the cabbage with the coarse salt e cover it with about 1.2 liters of water.
3. Pressed the vegetables with a plate and a weight and let it "deflate" in the brine for at least 2 hours. To reduce this phase, you can replace the cold brine with a hot one: dissolve 80 g of coarse salt in 1 liter of boiling water: pour it over the cabbage and let it rest for 15 minutes.
4. Peel, clean and cut in pieces onion, garlic, ginger and apple. Transfer everything to the mixer and work to cream.
5. Drain the cabbage in a colander, rinse it repeatedly under running water to remove the excess salt and place it in a large bowl. Clean the carrot and spring onions (keep the tender green part), cut them sliced and add them to the cabbage.
6. Add the chilli pepper and the onion and apple cream. Jumbled up well so that the pieces of cabbage soak evenly.
7. Transfer the kimchi to a glass jar, pressing well so that no gaps remain. Close tightly and let it ferment for 24 hours at room temperature. Then, press the preparation with a spoon and continue fermentation for another 24-48 hours. So, put it in the fridge, where it can be kept for up to 2 months.

Kimchi by daikon
Doses for a 1 liter jar: 1 large daikon – 30 g brown sugar – 1/2 white onion – 3 thin spring onions – 2 cloves of garlic – 1 apple – 3 cm of fresh ginger – 4 tablespoons of chili flakes, possibly Korean – 1 tablespoon of flour rice – 30 g of fine salt

1. Peel the daikon, wash it, dry it, cut it sliced ​​thickly and then diced.
2. Pour into a bowl and sprinkle of sugar and salt. Let it rest for 1 hour at room temperature.
3. In a pan, jumbled up the rice flour with 0.5 dl of water and thicken 3-4 min over low heat. Peel, clean and chop the onion, apple, garlic and ginger. Blend them in the mixer and mix them with the rice cream and chilli.
4. Rinse the daikon under running water, drain and mix with the spring onions, cleaned and chopped, and the chilli cream. Transfer to a jar, press well, close and ferment for 6-12 hours at room temperature, then put in the fridge: it is ready after 72 hours (lasts 2 months).

Fruit kimchi
Doses for a 1 liter jar: 2 red plums – 1 red apple – 1 pear – 1/2 pineapple – 30 pink grape berries – 2 jalapeno peppers – 2 cloves of garlic – 2-3 fine spring onions – 3 cm fresh ginger – 1 lemon – 50 g cashews – 1 bunch of coriander – 2 teaspoons of chili flakes, possibly Korean – 2 tablespoons of fine salt

1. In a bowl jumbled up the spring onions, cleaned and cut into slices, the cashews and a coarsely chopped chillies and coriander. United the peeled and grated ginger and garlic with a fine grater.
2. Clean, cut into small pieces and add in the bowl pineapple, pear, apple, plums and the berries of one without seeds. Jumbled up, sprinkle With salt, wet with the lemon juice and add the chilli.
3. Mix so that the fruit is covered with the marinade.
4. Transfer to a jar, pressing so as not to leave empty spaces, and seal tightly. Let it ferment for 48 hours at room temperature, then put in the fridge. This is a quick kimchi, both in ripening and storage. Consume it within a week: it will also be special as an accompaniment to yogurt, normal or vegetable or – for a particular combination – with a rice or soy ice cream.

And once prepared, how to make the most of kimchi?
Kimchi is great like side of scrambled eggs and omelets, a simple garnish White rice, enriches i noodles, stuffs rolls of rice puff or simple lettuce leaves. And, used as an accompaniment, it gives a boost of flavor to the tofu and ai fresh cheeses, traditional or veg. Do you want to experience it in the kitchen? Try our recipes!

Kimchi ravioli: 20-24 discs for ready-made Chinese ravioli – 50 g of rice noodles – 2 cups of kimchi – 1/2 l of vegetable broth – extra virgin olive oil – sesame seeds – soy sauce

1. Boil 50 g of rice noodles for 3 minutes, drain and cut them.
2. Coarsely chop 2 cups of kimchi and sauté 2 minutes with 1 tablespoon of extra virgin olive oil. Add the spaghetti and jumbled up.
3. Stuffed 20-24 discs for ready-made Chinese ravioli (in oriental specialty shops) each with 1 teaspoon of filling, folded into a crescent, moisten the edges of water and seal.
4. Warm up in a large non-stick pan 3 tablespoons of oil, arrange the ravioli standing on the flat side and brown the base. Wet them with 1 ladle of vegetable broth (or water), cover and cook for 5 minutes, until the liquid has evaporated. Repeat the operation by adding more liquid and letting it dry until the ravioli start to sizzle.
5. Serve with sesame seeds and a drizzle of kimchi and / or soy sauce.

Francesca Romana Mezzadri
September 2021