Kimchi, a staple and traditional food of Korea. It is used in a variety of soups and stews also eaten as a side dish with almost every Korean cuisine. The dish is made of salted and fermented vegetables, including napa cabbage and Korean radish mixed with a widely varying selection of seasonings. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.
This week CafeOn brings you the easiest yet tasty recipe of this amazing item you can make anytime at your home.
Ingredients
- Chinese cabbage, 1
- Garlic cloves, 3 (crushed)
- Ginger, 2.5cm/1in piece (grated)
- Fish sauce 2 tbsp (optional)
- Sriracha chili sauce/Chili paste, 2 tbsp
- Golden caster sugar, 1 tbsp
- Rice vinegar, 3 tbsp
- Radishes, 8 pcs (grated)
- Sea salt, 1 tbsp
- Carrots, 2 (cut into sticks)
- Spring onions, 4 (shredded)
Method
- Cut the cabbage lengthwise through the stem into quarters 2.5cm strips.
- Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr.
- In the meantime, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chili sauce, sugar and rice vinegar together stir into a smooth paste in a small bowl.
- Rinse the cabbage, drain and dry thoroughly also do rinse and dry the bowl used for salting.
- Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
- Gently squeeze any remaining water from the cabbage and add it to the spice paste.
- Add the radish and scallions.
- Gently work the paste into the vegetables until they are thoroughly coated using your hands with the gloves on. Though the gloves are optional but try using them to protect your hands from stings.
- Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. If kept in the fridge for up to 2 weeks – the flavor will improve the longer it’s left.
- To reserve- pack the kimchi into a 1-quart jar. Press down on the kimchi and seal the jar. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine.
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