Kimchi

Kimchi

By
From
Ben's BBQ Bible
Makes
500 g
Photographer
Billy Law

Kimchi is the cornerstone of a Korean barbecue. Traditionally, it’s served as a side dish and in dishes such as kimchi jjigae (kimchi soup). Kimchi is fermented pickled vegetables (commonly Chinese cabbage, radish, garlic and spring onions), plus chilli, ginger and salt. It has great health properties and is wonderful for digestion. Other cultures have something similar; for example, sauerkraut from Germany.

If you’re going to attempt a Korean barbecue you have to have kimchi. You can buy it from Asian grocery stores, but why not try making it yourself? The great thing about this recipe is that the kimchi lasts for ages, and is at its best after six months. It’s a long time to wait, but it gives you time to plan your Korean barbecue!

Ingredients

Quantity Ingredient
1 large chinese cabbage, chopped into 5 cm slices
100g good-quality sea salt
8 spring onions, finely chopped
4 garlic cloves, peeled
2 tablespoons hot chilli powder
1 heaped teaspoon grated fresh ginger
1 tablespoon sugar

Method

  1. Wash the chopped cabbage. Drain, then sprinkle with the salt and allow to stand for a minimum of 2 hours.
  2. Rinse the cabbage and squeeze out all the excess liquid. Place the cabbage in a large bowl and add the spring onions, garlic, chilli powder, ginger and sugar. Toss so the cabbage pieces are well coated with the other ingredients, then pack into a large sterilised glass jar.
  3. Rinse the bowl that held the cabbage with hot water and swish it around to pick up all the flavours. Pour into the jar and seal with a tightly fitting lid. Place in a cool room for 2–3 days to start the fermentation process, then refrigerate or leave in a cool dark cupboard for a minimum of 2 months. For best results, leave for 6 months.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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