Kimchi
A salty, funky Korean staple of Napa cabbage, radish and scallions cured with chilli powder, fish sauce and other seasonings.
Ingredients
- 1 2-2.5 kg Napa cabbage cut into large chunks
- 200 white radish or daikon cut into matchsticks
- 50 g scallions cut into long pieces
- 100 g sea salt
Seasoning
- 200 g Korean chilli powder gochugaru or 100 g hot chilli flakes + 100 g paprika
- 4 tbsp sugar
- 100 ml fish sauce or salted anchovy sauce or salted shrimp sauce
- 2 tbsp garlic roughly crushed
- 1 tbsp grated ginger
Instructions
- Place the chopped Napa cabbage in a large bowl or wide platter. Sprinkle the sea salt all over and toss lightly to ensure that the salt is evenly distributed throughout the cabbage.
- Cover tightly with plastic wrap and leave in a cool place (in the fridge during summer) for 7-8 hours or overnight.
- Then drain the cabbage of all the water that the salt has drawn and wash in plenty of water to wash off the salt.
- Drain the cabbage chunks thoroughly and place in a large bowl along with the radish and green onion. Add all the ingredients for seasoning and toss well to coat every piece of vegetable.
- Pack the kimchi into glass jars with tight lids and store in the fridge for 15 days to allow the curing to happen.
- After 2 weeks, the kimchi is ready to eat.
Notes
Prep time does not include time taken for curing.