Time taken: 2-3 days
1 large Chinese cabbage
5 tbsp Pure Sea Salt
1 large daikon / mooli radish
1 large carrot
4 spring onions
6 garlic cloves, peeled
Large thumb size piece of ginger, peeled
2 tbsp gochugaru (Korean chilli) paste, or use gochugaru chilli flakes
1 tbsp Pure Sea Salt
1 tsp caster sugar
Halen Môn is exported all over the world, and has recently made its way to South Korea via our brilliant importers @pedlar.international. We felt it was only fitting to share a recipe for a Halen Môn kimchi – a delicious ferment that will perk up everything from rice to eggs to toasties.
Whether you use kimchi as a condiment or like it to take centre stage at meal times, this base recipe is a great place to start if you are new to making your own.
You can tweak the ingredients list as well as the ferment time to make your perfect kimchi. This recipe is vegan, but feel free to add Korean shrimp paste and/or fish sauce if you wish. If you can’t get hold of gochujang paste then use gochugaru chilli flakes and add double the sugar and salt to the paste. The paste is an already fermented product so it helps to speed up the process. You can also experiment by adding apple or pear in place of the carrot.
Leave the kimchi to ferment for 2-3 days, and you’ll need to taste your creation to check it’s time to refrigerate and pause the fermentation process. Once refrigerated the kimchi will keep for up to 3 months.
This recipe will fill approximately 1 litre jar depending on the size of vegetables you are using. It’s a good ideas to sterilize the jar before (wash in hot soapy water before placing in a hot oven for 10 minutes).
Watch a video of the process here.
Start by preparing your cabbage, remove any spoiled outer leaves, then quarter and remove the hard core. Chop the cabbage into 5cm chunks before washing thoroughly. Then place in a bowl with the 5 tbsp salt and 300ml warm water. Cover and leave for 2 hours. The cabbage should have started to wilt after this time. Wash again and leave to drain in a colander.
Meanwhile peel and chop the radish into small batons, repeat with the carrot. I like to vary the sizes to make the final kimchi a more interesting texture. Slice the spring onions and combine in a large bowl.
In a food processor add the rest of the ingredients along with 200ml cold water and blitz to a smooth paste. Mix this in the large bowl with the carrot, mooli and onions. Finally add the drained cabbage and mix well for 3-4 minutes. You may want to use gloves for this step.
Put the mixture in the prepared glass jar, packing the mixture in tightly. Leave for 2-3 days at room temperature before refrigerating.