2 hours plus waiting time
Used as an ingredient but can be eaten on its own
Balanced – very good for you!
Kimchi is Korea’s national dish, and people in the west are going mad for it! It is simple to make, and there are over 100 different recipes for it.
You start by salting cabbage for an hour, then the magic begins!
The salt starts the lactobacilli fermenting, turning sugars to lactic acid, giving it a tangy flavour and helping to preserve it.
Some recipes call for the kimchi to ferment in anaerobic conditions, under brine, but this one is a quick recipe, that will only last a fortnight in the fridge.
It is quite salty, and perfect as an ingredient in dishes like scrambled eggs, with cheese or in another salad. But there are literally hundreds of recipe for it too.
400 g shredded cabbage
2 tablespoons of salt – plus a little more
2 tablespoons hot chilli sauce
2 tablespoons fish sauce
3 tablespoons rice wine vinegar – actually apple cider vinegar will do
4 crushed and finely chopped garlic cloves
2.5 cm piece of ginger, grated
1 tablespoon light brown sugar (optional)
1 carrot, cut into matchsticks
4 finely sliced spring onions (scallions)
Finely chop the cabbage and mix with 2 tablespoons of salt.
Leave for an hour or so and then remove the liquor that has come out of the cabbage. Wash and dry the cabbage.
Simply mix the rest of the ingredients in a bowl until all the cabbage is coated, adding half a teaspoon of salt.
Keep in the fridge for a couple of days, where it will slowly ferment and improve in flavour. Consume within two weeks.