Kimchi

Kimchi

By
From
Chefs Eat Toasties Too
Makes
1 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
800g chinese cabbage, outer leaves discarded
100g salt flakes
1 carrot, coarsely grated
3 garlic cloves, finely grated
1 bunch spring onions, white part only, thinly sliced
60g fresh ginger, peeled and grated
1 teaspoon caster sugar
2 tablespoons salt flakes
1 tablespoon fish sauce
2 tablespoons korean chilli paste (gochujang)

Method

  1. Slice the cabbage leaves into thick chunks and place them in a bowl. Add the salt and massage the leaves with clean hands for a few minutes. Pour over 600 ml water and again mix with your hands. Cover the bowl and leave to stand for a couple of hours at room temperature.
  2. Drain the water and rinse the cabbage leaves in cold water for a couple of minutes.
  3. In a bowl, mix together the remaining ingredients then add this mixture to the cabbage. Mix well then push into a warm, sterilised jar or ceramic container with an airtight lid. Leave to stand at room temperature overnight before storing in the refrigerator with the lid closed.
  4. Every day for 1 week, remove the kimchi from the refrigerator, open the lid for 5 minutes to let the kimchi breathe, then close the lid and return to the refrigerator. The kimchi will be ready to use after 1 week and will last for a couple of months. Store in the refrigerator and chop it into smaller pieces when serving, if necessary.
Tags:
Toasties
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