Kimchi is a traditional Korean fermented cabbage side dish that is very delicious when prepared the right way.
- 1 wong bok cabbage, sliced into 2 cm pieces (also known as Chinese cabbage or napa cabbage)
- ¼ cup salt
- water to cover
- 1 Tbsp sugar
- 4 cloves garlic, crushed
- 2 Tbsp grated ginger
- 1-5 Tbsp Korean chilli powder
- 2 Tbsp nori flakes (optional)
- 2 Tbsp fish sauce (optional)
- ½ Daikon radish, sliced into matchsticks
- 4 spring onions, sliced
- Place cabbage in a large bowl, sprinkle with salt, and gently massage.
- Allow to sit until the cabbage has softened.
- Press the cabbage down into the bowl and cover with water.
- Allow to sit for ½-2 hours.
- Drain, then rinse under cold water, then drain thoroughly, squeezing out excess liquid.
- Make a paste out of the sugar, garlic, ginger, chilli flakes, nori fish and sauce (if not using fish sauce add 2 Tbsp of water).
- Mix together the drained cabbage, paste, Daikon and spring onions so all the cabbage is coated.
- Press the mixture into a clean 4 litre plastic container and press a piece of plastic, e.g. a lid, on top.
- Weigh this piece of plastic down with something heavy.
- Loosely place the lid on the container so air can escape during the fermenting process.
- Place in a cool dark place and check daily.
- It will ferment and bubble for a week or two; press down gently every now and again to expel the bubbles.
- Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.
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