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: 8 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.

Thermomix Cutter & Grater Accessory

Like I said, I love shortcuts! Using the Thermomix cutter to slice the cabbage or thickly grate the carrot is a fabulous shortcut and saves knuckles. I don't want to count the amount of times I have grated knuckles when I use a box grater!

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 Crock

 This ceramic fermentation crockpot is in the traditional style. Two weights keep the food submerged as it ferments and a water seal to maintain a controlled environment. The fermented vegetables will bubble away naturally and achieve the best results. 

No need to keep it in the dark, the heavy-duty ceramic fermentation pot protects your creations so you can place it anywhere as long as it’s away from direct sunlight. 
The Fermenting Crock is available in the Mixshop. To take a look simply click the link.

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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Basic Thermomix Kimchi

Julie Carlyle

This is the most popular Kimchi variation. Kimchi Baechu, made with nappa cabbage and chili.

5 from 5 votes

Print Recipe

Prep Time 30 minutes mins

4 days d

Total Time 4 days d 30 minutes mins

Course Condiment, Side Dish

Cuisine Korean

Servings 20 serves

Calories 54 kcal

Equipment

• 1 Thermomix
• 1 Fermentation Crock
• 1 Thermomix Cutter Attachment

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1350 gm napa cabbage wombok (approx 1)
• 750 gm daikon radish peeled
• 750 gm carrot (peeled and cut in quarters)
• 6 green shallots

Kimchi Paste

• 300 gm onion cut in half
• 25 gm garlic
• 20 gm fresh ginger
• 60 gm Korean Chilli Gochugaru paste
• ¾ cup fish sauce (natural only - no preservatives) OR ½ cup salting brine for a vegetarian version

Brine

• 6 cups natural pure water bottled (not tap)
• 6 TBS Himalayan salt (or another non-iodised salt)

Instructions

 

• Coarsely chop the cabbage and reserve.
  1350 gm napa cabbage
• Cut the shallot into 2 cm pieces and add to the reserved cabbage.
  6 green shallots
• Shred the daikon radish by hand or chop in the TM. 
  750 gm daikon radish
• Add 150gm daikon at a time to the TM bowl. Chop 4 sec /Speed 5.
• Transfer the daikon to the bowl of cabbage. Repeat the process until all the daikon is chopped.
• Add 150gm of carrot at a time to the TM bowl. Chop 4sec /Speed 5.
  750 gm carrot
• Transfer the carrot the bowl with the cabbage. Repeat the process until all the carrot is chopped.

BRINING

• Mix the water and salt in a large non-reactive bowl until dissolved.
  
  6 cups natural pure water, 6 TBS Himalayan salt
• Add the vegetables to the brine and submerge them fully for 3-4 hours or overnight.
• Drain the brine off the vegetables. Make sure to reserve some of the brine.
• Rinse the vegetables in fresh water 2 or 3 times to remove excess salt.

KIMCHI PASTE

• Place the ginger, garlic and onion to the TM Bowl. Mince 5 sec/Speed 9.
  25 gm garlic, 20 gm fresh ginger, 300 gm onion
• Scrape down the bowl.
• Add the Korean chilli and fish sauce (or ½ cup of brine if vegetarian) to the garlic mixture. Combine 15 sec/Speed 6.5.
  60 gm Korean Chilli, ¾ cup fish sauce
• Add the Kimchi paste to the drained mixed vegetables.
• Mix the paste through the vegetables thoroughly, until they’re completely covered.
• Lightly press the kimchi into a 2 litre fermenting crock.
• The brine will rise to the top of the vegetables as you press. If necessary add a little more of the reserved brine to completely submerge the vegetables.
• Place a crockery weight on top of the vegetable to keep them submerged as they ferment.
• Cover the jar or the crock lid to deter unwanted insects or particles. They won't be able to get in the crock but as water bubbles out onto the plate they may be attracted. 
• The fermenting crock can sit on the kitchen bench away from sunlight until it's ready. 

Notes

The fermentation will take between 4-8 days depending on the outside temperature and your desired level of funkiness.

The initial salting is important as it kills the bad bacteria.

Nutrition

Serving: 100gCalories: 54kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 2866mgPotassium: 491mgFiber: 4gSugar: 5gVitamin A: 7406IUVitamin C: 31mgCalcium: 98mgIron: 1mg

Keyword Fermentation, Kimchi, Pickling, Probiotic, Thermomix

Tried this recipe?Let us know how it was!

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.

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