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.
Prep time 10 minutes, salting time 6 hours, fermentation time 4 days
INGREDIENTS
2 heads of Napa cabbage
1 ¼ cups salt
1 tbsp fish sauce
5 spring onions, chopped
½ white onion, grated
2 cloves garlic, chopped
2 tbsp white sugar
1 tsp ground ginger
1 tbsp smoky paprika
3 tbsp chilli powder
METHOD
Trim and slice the cabbage, rinse, then cut into 4cm squares.
Place the cabbage in an airtight container.
Sprinkle with salt and rub it into the leaves.
Seal the container and leave at room temperature for six hours.
Using a colander, rinse the leaves thoroughly in cold water to remove the salt.
Drain and squeeze out any excess water, then place 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, cool in a dry place for four days.
Refrigerate overnight before serving.
Store chilled for upto a month.
