Kimchi
Kimchi is a spicy, tangy Korean fermented cabbage side made with Chinese cabbage, daikon, gochujang, ginger and garlic. The Thermomix TM7 blends the fiery paste to a silky consistency in seconds, while the Varoma drains the salted cabbage conveniently. A probiotic classic that pairs beautifully with rice, noodles or grilled meats.
About this recipe
Kimchi Thermomix TM7 brings Korea's legendary fermented cabbage straight into your kitchen, and this recipe proves why the all-in-one kitchen machine is a game-changer for it. The heart of the dish is Chinese cabbage, salted until it wilts and then massaged with a vivid red paste of gochujang, shrimp paste, garlic and fresh root ginger, with daikon and spring onions adding crunch and colour. Searching for kimchi recipes or Korean fermentation ideas usually means hours of chopping and blending by hand, but the TM7 handles the paste in moments. It works brilliantly as a side dish alongside rice and grilled meats, stirred through noodles, or even folded into fried rice for a quick weeknight dinner. Once the jar ferments on your counter for a few days, the tangy, spicy depth rewards every minute of preparation. If you love bold Asian flavours and homemade condiments, this is the project to start this weekend.
Preparation tips
- Salt the Chinese cabbage generously and turn it regularly so every leaf wilts evenly; uneven salting leaves tough, watery stems that refuse to absorb the gochujang paste later.
- Wear gloves when massaging the paste into the cabbage by hand — the gochujang and garlic mixture can linger on skin and sting small cuts for hours afterwards.
- Store the finished kimchi in clean, airtight jars with a little headspace, since fermentation produces gas; burp the lids daily and keep the jar in the fridge once the tangy flavour suits your taste.
Recipe variations
- For a vegan kimchi, simply replace the shrimp paste with an equal amount of white miso or extra sea salt; the umami depth stays remarkably close to the traditional version.
- A festive winter variation adds grated pear or apple to the paste and substitutes diced carrot for part of the daikon, giving the kimchi a milder sweetness that suits holiday tables and children new to fermented flavours.
Why this recipe works
Creating authentic Kimchi at home can feel unpredictable, but the Thermomix TM7 guarantees precision. For those who demand flawless results, achieving the perfect texture and spice balance is essential. The TM7 ensures every vegetable is sliced with absolute consistency and the seasoning paste is blended to silky smoothness. You eliminate the risk of uneven chunks or clumpy flavours, ensuring your ferment develops exactly as intended. Transform complex fermentation into a reliable process and enjoy restaurant-quality Kimchi with that ideal crunch and depth every single time.
Thermomix TM7 Benefits
- Blending gochujang, garlic and ginger into a silky paste takes the Thermomix just seconds, replacing ten minutes of manual mortar work. [Time Savings]
- Steaming is not needed here, yet the Varoma dish of the TM7 drains the salted cabbage neatly while you prepare the marinade. [Multi-Function]
- Weighing the sea salt and caster sugar directly in the mixing bowl guarantees the balanced brine that proper kimchi fermentation requires. [Built-in Scale]
- Grating the fresh root ginger with the TM7 releases its juices fully, giving the paste a sharper, more aromatic heat than hand-grated ginger. [Multi-Function]
- Chopping the spring onions and daikon in the Thermomix delivers uniform pieces that keep their crunch throughout the fermentation. [Multi-Function]
Ingredients
- Chinese cabbage
- fine sea salt
- water
- daikon (Japanese radish)
- spring onions
- garlic cloves
- fresh root ginger
- caster sugar
- shrimp paste
- Korean chilli paste (gochujang)