Korean Spicy Kimchi

TC_P1170060Prep time 10 minutes, Salting time 6 hours, fermentation time 4 days

2 heads of Napa cabbage
1 ¼ cups salt
1 tbsp of fish sauce
5 spring onions chopped
½ a white onion grated
2 cloves garlic finely chopped
2 tbsp white sugar
1 tsp of ground ginger
1 tbsp of smoky paprika
3 tbsp of chilli powder

Kimchi is a fermented traditional Korean side, served with most meals; it’s real staple of their cuisine. This recipe will take some time to make so plan. You will need a sterilised container for storage, gloves to mix in the chilli. It’s very spicy, a little smelly but the time and effort will be worth it. I love it with stir-fried rice it gives it a real kick.

Trim and slice the cabbages. Rinse then cut into 4cm squares. Place the cabbage in an airtight container. Sprinkle with salt and rub into the leaves. Seal the container and leave at room temperature for six hours. Place the leaves in a colander, rinse thoroughly with cold water to remove the salt. Drain and squeeze out any excess water. Place the cabbage in a large airtight container. In a bowl combine the fish sauce, green onion, white onion, garlic, sugar and ginger, then pour over the cabbage. Wearing gloves rub the chilli powder into the leaves. Seal the container and cool in a dry place for four days. Refrigerate overnight before serving. You can store the Kimchi chilled in an airtight container for up to a month.


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