Kimchi is a firm favourite of ours here at The Cultured Collective. Kimchi, (or kimchee as its sometimes known) is a staple traditional Korean side dish of fermented Chinese leaf cabbage in an aromatic spice paste. It's the perfect accompaniment to rice and noddle dishes and we also love it with eggs and avo on toast... in fact, we love kimchi with pretty much everything! We've paired back the ingredients and process a little here to make it beginner friendly. Give it a try...
- 3x Heaped TBSN Coarse Sea Salt
- 2x Chinese leaf cabbages
- ¼ small daikon/mooli radish (~100g)
- 1 medium sized carrot
- 1x bunch of spring onions
For the Spice Paste
- 10x garlic cloves (crushed)
- 1in piece ginger (roughly sliced)
- ½ medium Brown onion (roughly sliced)
- 3x TBSN fish sauce (optional)
- 5x TBSN gochugaru (Korean chilli flakes – available from good asian supermarkets)
You will need: large Kilner jar (or similar) for fermenting
Brine the cabbage
Prepare the remaining vegetables
Prepare your spice paste
3. Add all spice paste ingredients to a food processor and blitz until smooth. Transfer to a large ceramic bowl.
Mix, pack & ferment4. Once the cabbage has been salted for a full two hours, transfer to a sieve and rinse thoroughly under cold water. Allow the brined cabbage to drain completely, before transferring into the bowl containing your prepared spice paste
5. Add in the julienned carrots, radish and shredded spring onions
Mix thoroughly (hands is best!) ensuring that all vegetables are thoroughly mixed and have an even coating of spice paste. (handy hint: use gloves to avoid spicy hands!)
6. Take a handful of your vegetable mixture, place it into the base of the jar and pat down firmly, ensuring that all air bubbles are squeezed out. Repeat until all the mixture has been packed into the jar. Try your best to ensure that no vegetables are protruding out above the spice paste. Seal your jar firmly shut.
8. Taste test your kimchi – if its yet to develop the strength of acidity/sourness that you’re after, then leave it for another day before testing again. Once you’re happy, transfer it into the fridge and enjoy!