Kimchi
Kimchi has been made in Korea for over a thousand years, as a way of preserving vegetables through winter. The annual 'kimjang', when families make large batches together, is recognised by UNESCO.
Korea's famous fermented napa cabbage with chilli, garlic, ginger and fish sauce. Tangy, spicy and alive, it is served with every meal.
Ingredients
Method
Quarter the cabbage lengthways, rub salt between the leaves and leave for 2 hours, turning now and then. Rinse well and drain.
Whisk the rice flour with the water, heat until thickened, add the sugar and cool completely.
Mix the paste with the garlic, ginger, gochugaru and fish sauce, then fold in the radish and spring onions.
Rub the paste between every leaf of cabbage. Pack into a clean jar, pressing down, leaving 3cm at the top.
Leave at room temperature for 1-2 days until it bubbles and smells tangy, then refrigerate. It keeps for months.
Wear gloves when mixing the paste. Taste it daily: it is ready when pleasantly sour.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
Serve with
Dishes that go well with Kimchi
You may also like
More recipes you might enjoy
