The recipe for ours

Kimchi

How Erik prepares kimchi

Pretty much everyone loves our kimchi. For many, it’s like onboarding into the fermenting world – or simply the first thing they can manage eating. And that’s why Erik has released the recipe so that his fame might spread to your kitchens at home. But if you’re not feeling up to the task, then feel free to buy some of ours.

Ingredients

We make it in bulk, but you can easily divide the amounts to make a smaller portion.

  1. Chinese cabbage - 3kg
  2. White radish - 250g
  3. Carrot - 250g
  4. Spring onion - 250g
  5. Garlic - 6 cloves 
  6. Onion - 1 large onion
  7. Ginger - 4 tablespoons
  8. Apple - 2 apples
  9. Water - 2 cups
  10. Rice flour - 2 tablespoons
  11. Sugar - 1 tablespoon
  12. Fish sauce - 1 cup
  13. Salted shrimp - 0.25 cups
  14. Korean chili - 2 cups
  15. Salt

Steps

Slice the Chinese cabbage into useable pieces in a blender, slicer, or with a knife. Cut the onion, spring onion, radish, and carrot into thin slices. Grate the garlic, ginger, and apples.

Then weigh them all together and add 3% salt. In other words, divide the total weight by 100, multiply it by 3, and you’ll arrive at the necessary grams of salt. Try to be accurate, failing this step can ruin the kimchi.

Mix the rice flour and sugar in cold water and slowly bring them to a boil until they reach a mashy consistency. Then turn off the heat and allow the mixture to cool. This is more important than you think.

Once it’s cool, add the fish sauce, shrimp, and chili to the mash. Mix them all together well and add the sliced vegetables. And then mix, and mix some more.

Then what?

Now it needs to ferment. Some like to ferment rapidly at room temperature for 3-4 days, before slowing the process down in the cold. Others prefer leaving it for 2-3 weeks in the fridge, allowing it to ferment slowly. Either way, it’s best to monitor it closely and squeeze it occasionally to ensure it’s always moist and not drying out.

And then slowly start eating it up. Either on its own, as a side dish, or with whatever else you want.

Don’t have the time or the mind to make it yourself?

Purchase our already-prepared kimchi made by Erik Cehlár in the app or at our store at Jungmann Square in Prague. Bon appetite!