KIMCHI

Kimchi is the cornerstone of Korean cuisine, it is served as a side dish.  Kimchi is fermented pickled Chinese cabbage, garlic and spring onions), plus chilli, ginger and salt. It has great health properties and is wonderful for digestion.

The great thing about this recipe is that the kimchi lasts for ages, and is at its best after six months. It’s a long time, but it is well worth the wait.  Try it on toast with Advacado. A revelation.

INGREDIENT
1 large chinese cabbage, chopped into 5 cm slices

100g good-quality sea salt
8 spring onions, finely chopped
4 garlic cloves, peeled
2 tablespoons hot chilli powder
1 heaped teaspoon grated fresh ginger
1 tablespoon sugar

METHOD

Wash the chopped cabbage. Drain, then sprinkle with the salt and allow to stand for a minimum of 2 hours.

Rinse the cabbage and squeeze out all the excess liquid. Place the cabbage in a large bowl and add the spring onions, garlic, chilli powder, ginger and sugar.

Toss so the cabbage pieces are well coated with the other ingredients, then pack into a large sterilised glass jar

Rinse the bowl that held the cabbage with hot water and swish it around to pick up all the flavours. Pour into the jar and seal with a tightly fitting lid.

Place in a cool room for 2–3 days to start the fermentation process, then refrigerate or leave in a cool dark cupboard for a minimum of 4 months. For best results, leave for 6 months.

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