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!