Basic Thermomix Kimchi

A basic Thermomix Kimchi like this recipe is the perfect place to start when you are ready to learn how to ferment vegetables.

Estimated reading time: 6 minutes

I've been really getting into eating fermented foods for their probiotic health benefits. As part of my new gut health protocol, I've been eating a lot of Kimchi and drinking Kombucha every day. It didn't take me very long to realise this was going to be an expensive habit! I knew I would need to learn how to make my own probiotic foods if I was to continue eating them as regularly as I liked. That's how my beginner's Thermomix Kimchi was born.

I made my first batch of Kimchi in 2016 and have been experimenting since then. This recipe was my first basic Thermomix Kimchi. You could easily make it without the Thermomix, but I like to cut corners as much as possible. 

As with everything you prepare yourself, homemade Kimchi is so much better than the store-bought varieties. Not that I have anything against the store bought products, but I love being able to add my favourite vegetables and allow them to ferment to the level of funkiness I prefer.

Kimchi can be eaten fresh on the day it's made or at any stage of fermentation. Once the taste is to your liking transfer the Kimchi into smaller jars and store in the refrigerator to slow the fermentation process.

I have to admit that I was kind of freaked out about making my first batch of Kimchi. I was scared I would poison myself or just grow a smelly, mouldy mess. Even once the fermentation was complete it took me a day or two to become brave enough to open the fermenting crock. When the crock was open I was surprised to find delicious looking kimchi. I very gingerly nibbled on a tiny strand of daikon radish and to my surprise, it tasted perfect, just like the real deal!

Basic Thermomix Kimchi Watchpoints

Fermenting in a Crock with Airlock

The key to cultivating probiotic bacteria and not mould is allowing the fermentation to occur in an anaerobic environment (no oxygen). If oxygen gets into the crock the vegetables will grow mould and the kimchi will only be suitable as compost. Look for a fermentation crock which has a water airlock trap. This allows the carbon dioxide to escape as the food ferment, without allowing air to enter the fermentation vessel. This is the crock I am currently using to make my kimchi.

Fermenting in Jars with Pickling Pipe

There is a cheaper method than the crock I use. If you would like to start simply and with a cheaper alternative you can use fermenting in jars with a silicone pickling pipe which provides a fermentation airlock. It's also best to use BPA safe plastic lids otherwise you will find that due to the acidic nature of Kimchi rust will develop quickly in the lid.

Use Pure Products

1. Water - Tap water is unsuitable for the kimchi as it has been chlorinated. Chlorine kills bacteria, even the good bacteria that we want to cultivate. Use bottled spring water with no additives.
2. Salt - Salt should be non-deionised table salt. As with chlorine, iodine is an antibacterial agent. It actually kills, yeast, bacteria, fungus, viruses, and moulds. So if you want your Kimchi to ferment you need to choose salt which hasn't had iodine added. I use this particular Himalayan salt.
3. Fish Sauce - When purchasing fish sauce look for a brand which has no preservatives. Preservatives will inhibit the growth of our good bacteria in the ferment.

Ferment out of direct sunlight

The kimchi needs to ferment away from direct sunlight. Sunlight kills bacteria so it's best to put the fermenting vessel in the pantry or a cupboard.

Place a large plate under the crock

As the vegetables ferment carbon dioxide will bubble up through the water lock. This can cause spillages of water and brine from the crock. By placing a plate under the vessel cleaning up is as simple as changing the plate each day.

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So there you have it, a no-fuss, basic recipe which will work every time. Just make sure to take notice of the watchpoints. Don't forget to pin for later.