kimchi

Absolutely everybody needs to keep a pot of home made kimchi in the fridge for that pick me up some dishes always seem to lack. Making it at home is the easiest thing too, so very rewarding indeed. Dump some on steamed rice for a midweek comforter, pop on the side of a steak for some zing, drop a few bits into your noodles for a laugh.

 

1 large Chinese cabbage

4 litres water

100g coarse salt

1 small head of garlic, peeled and chopped

6cm piece of fresh ginger, peeled and chopped

60ml fish sauce

80ml chilli paste

1 bunch spring onions, cut into 3cm lengths

1 medium daikon radish, peeled and grated

1 tsp honey

 

Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem heart chunks.

 

Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure the cabbage stays under water, leave this for 2 hours.

 

Mix the other ingredients in a very large glass bowl. Drain the cabbage, rinse it, and squeeze it dry. Mix it all up, preferably by hand.

 

Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let it stand for one to two days in a cool place, around room temperature to allow the fermentation take hold.

 

Check the kimchi after a couple of days. If it’s bubbling nice and gently, then it’s ready and should be refrigerated. If not, let it stand another day, when it should be done good and proper.

 

Once it’s fermenting it is basically ready to go, store in the fridge for another few days at least to allow the full potential to develop.  If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. It’s probably prudent to eat the kimchi within about 3 weeks. After that, it can get too fermented.