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Kimchi
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Total Time:
3 hours 5 minutes
Korean kimchi: tangy fermented cabbage with garlic, ginger, and shrimp paste. Promotes gut health and digestion. Easy to make and customizable to your taste. Store in fridge for up to three months.
Ingredients:
  • 1 Chinese cabbage
  • 6 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 2 teaspoons caster sugar
  • 2 tablespoons Korean shrimp paste
  • 2 tablespoons dried gochugaru (see tip)
  • 200 g daikon (see tip)
Instructions:
  • Prepare the cabbage by quartering it, removing the stalks, and chopping it into 4cm pieces. Transfer the cabbage to a large bowl and sprinkle 4 tablespoons of sea salt over it. Massage the salt into the cabbage using your hands. Cover the cabbage with cold water and place a plate on top to keep it submerged. Let it sit for 2 hours. Rinse the cabbage under cold water in a colander and let it drain for 30 minutes. In a food processor, blend garlic and ginger with sugar into a smooth paste. Mix in shrimp paste and gochugaru in a bowl until combined. Cut the daikon and spring onions into matchsticks and place them in a large bowl. Squeeze out excess water from the cabbage and add it to the bowl along with the gochugaru paste. Put on disposable gloves and thoroughly mix everything together by hand. Spoon the kimchi into a large kilner jar, pressing it down to submerge in its juices. Leave a gap at the top, seal the lid, and let it ferment at room temperature for 2 to 5 days. Check the kimchi daily, releasing any gas, and pressing the vegetables into the brine. Once it tastes delicious, refrigerate the jar for up to 3 months.

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