Kimchi

This traditional Korean fermented cabbage side dish is fun to make and delicious too.

Video

Kimchi

Ingredients

Makes 1.5kg

1 wong bok cabbage, sliced into 2 cm pices (also known as Chinese cabbage or napa cabbage)
¼ cup salt
water to cover
1 Tbsp sugar
4 cloves garlic, crushed
2 Tbsp grated ginger
1-5 Tbsp Korean chilli powder
2 Tbsp nori flakes (optional)
2 Tbsp fish sauce (optional)
½ Daikon radish, sliced into matchsticks
4 spring onions, sliced

Method

Place cabbage in a large bowl, sprinkle with salt, and gently massage.
Allow to sit until the cabbage has softened.
Press the cabbage down into the bowl and cover with water.
Allow to sit for ½-2 hours.
Drain, then rinse under cold water, then drain thoroughly, squeezing out excess liquid.
Make a paste out of the sugar, garlic, ginger, chilli flakes, nori fish and sauce (if not using fish sauce add 2 Tbsp of water).
Mix together the drained cabbage, paste, Daikon and spring onions so all the cabbage is coated.
Press the mixture into a clean 4 litre plastic container and press a piece of plastic, e.g. a lid, on top.
Weigh this piece of plastic down with something heavy.
Loosely place the lid on the container so air can escape during the fermenting process.
Place in a cool dark place and check daily.
It will ferment and bubble for a week or two; press down gently every now and again to expel the bubbles.
Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 240kj
Protein 3.7g
Total fat 0.7g
- saturated fat 0.1g
Carbohydrates 9.2g
- sugars 8.2g
Fibre 3.5g
Sodium 1128mg

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