Kimchi
A staple in Korean cuisine, kimchi is super versatile and goes well with almost any dish that needs a spicy touch. Word of advice: kimchi is quite bold, so make sure you put the whole thing in an airtight container and covered with a sealable plastic bag.
Goes great with
Vegetable Bibimbap
Vegetable Coconut Curry Pilaf
Thai Style Green Curry Chicken
Ingredients
- 1 large napa cabbage, chopped into chunks
- ¼ cup kosher salt (or sea salt)
- 10 cups of cold water + more if needed
- 1 cup daikon radish, thinly sliced
- 5 spring onions, trimmed and sliced
- 1/3 cup of Korean chilli powder
- ¼ cup of fish sauce
- ¼ cup of fresh ginger, peeled and shredded
- 3 garlic cloves, minced
- 1 ½ teaspoons of sugar
Instructions
- Mix all the ingredients in a large bowl, making sure everything is coated in the spices.
- Place mix in the container, pour cold water in it until its full.
- Cover container with a lid and place it in the fridge. If you want to keep any garlic odour out of your fridge, wrap the container in plastic film, then put it in a bag.
- Let it sit for about a week so that it ferments.
- When ready, gently turn the container upside down so that everything re-mixes.
Serve on your favorite rice dish!
Notes
For storing, you’ll need a large glass container (mason jars work best). Be sure to pack the kimchi in with a wooden spoon so the brine completely fills the jar (add water as needed).
Makes 750ml