Kimchi – Korean Fermented Cabbage
Fermented vegetables might sound as appealing as something you find lurking in the drainage hole of your dishwasher, but in Korea kimchi, chilli infused fermented cabbage, is almost a staple. On their menu for over 2000 years Koreans serve kimchi at almost every meal. As a starter, with grilled meats in soups and stews and even in omelets this tangy combination of crunchy cabbage and punchy spice it is incredibly easy to make and store. The Koreans have hundreds of varieties of kimchi but here is a recipe so you can always have some in your fridge.
- 1 litre water
- 2 Chinese cabbages, washed and cut into 2-inch squares
- 100 grams salt
- 3 cloves of garlic crushed
- 1 knob of grated fresh ginger chopped ginger
- 50 g red chili flakes
- 2 tbsp sugar
- 5 spring onions cut into 1/2 inch slices
- 50 ml of fish sauce
1. In large glass or ceramic bowl mix salt into water. until dissolved.
2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
3. Soak cabbage for 5-6 hours.
4. Remove cabbage and rinse in cold water, squeezing out excess liquid.
5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
6. Add the cabbage to the mixture and mix through until all the leaves are covered.
7. Pack the seasoned cabbage into a large airtight jar/mason jar and let it ferment in a cool place for 2-3 days before serving or putting in refrigerator.
Serve with grilled meat or fish or mix into soups and stews.