Authentic Kimchi

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Kimchi Quickie Header

Known as Korea’s national dish, kimchi is served at every meal. The balanced flavour of kimchi makes it the perfect side dish to most meals and it can also be blended and added to mayonnaise or used as a dressing. Try making it at home today.


Serves 1
1 Chinese cabbage sliced into 4cm chunks
3 cups water
1 cup sea salt View
½ mu (Korean radish) or daikon
1 ½ tablespoons salt
½ tsp sea salt
2 tablespoon rice flour
2 tablespoons anchovy sauce View
2 tablespoons fish sauce View
1 tablespoon salted shrimp (saewoo gert)
6 garlic cloves
2cm piece ginger
1 small onion
2 birds eye chillis
½ cup Korean chilli flakes (gochugaru) View
2 tablespoons sugar
3 sliced shallots

Make a brine by mixing the water and 1 cup sea salt until dissolved.

Place cabbage in a large bowl. Pour the salt water over the cabbage and leave until wilted (about 3 hours). Rinse the cabbage well and drain. Set aside.

Mix the remaining salt with the radish in a bowl. Leave for 15 minutes, drain and set aside.

Place rice flour and a cup of water in a small pan and bring to the boil, stirring continuously. Put the paste into a bowl and cool. Mix with the chilli powder.

Blend the garlic, ginger, onion, chillis and salted shrimp in a blender.

Mix all the ingredients in a large bowl and pack into sterilised glass jars and ferment for a few days at room temperature. Taste until it is fermented to your liking and then place in the fridge.

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