Master this easy kimchi recipe and never be without your spicy cabbage again. Kimchi is a traditional Korean dish made from spicy fermented cabbage, whose popularity has spread throughout Asia and is making itself known in the Western world. This recipe shows you how to make great-tasting kimchi which can then be used as a rice topping, as a ramen or nabe flavouring, or as a spicy pickled side dish.
Ingredients:
- Napa or chinese cabbage (hakusai)
- Fresh garlic chopped
- Fresh ginger chopped
- Green spring onions sliced
- Crushed chilli
- Sugar
- Salt
Instructions:
- Start by cutting a whole napa or Chinese cabbage into smallish pieces and then wash them well before sprinkling a few tablespoons of salt evenly over the leaves.
- Immerse the salted cabbage leaves in cold water in a sealed container and leave overnight in the refrigerator.
- The following day, drain the cabbage leaves and rinse well. Add the cabbage to a large plastic bowl and then add approximately one tablespoon each of finely chopped garlic, ginger and spring onions. You also need to add about one teaspoon of crushed chilli and one tablespoon each of salt and sugar, depending on your spice/flavour preferences.
- Mix the ingredients together well in the plastic bowl. Rubber gloves can help with the irritation the chilli may cause on your hands. Make sure to rub the seasonings all over the cabbage leaves for even distribution of flavours.
- Once the seasonings have been added to the cabbage, you can place all the cabbage inside a sealable glass container and leave it at room temperature for 2-3 days before eating. This period will allow the cabbage to ferment giving it its characteristic taste and intense flavour. Remember to leave a small amount of space at the top of the container to allow the kimuchi to expand while it ferments.
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