- Cuisine: Korean
- Prep Time: 3 hr(s) 15 min(s)
- Serves 20
There are hundreds of different types of kimchi (a traditional fermented Korean dish). And like sushi, you're supposed to have years of experience and skills to make "good kimchi". However, this is a quick and easy kimchi recipe. If you marry a Korean man, this recipe is one simple way to impress your mother-in-law!
IngredientsSalt water (made up of 3 cups water and 1 cup sea salt)
1 head Korean/ Chinese cabbage, sliced into 4cm rectangular slices
1½ tbsp salt
½ Korean radish (moo), sliced into ½cm slices (about 2 cups)
1 cup water
2 tbsp rice flour
½- ⅔ cup gochugaru (Korean chilli powder)
5-6 garlic cloves
½ onion, cubed
1 tbsp saewoo gert (Korean salted shrimp)
2-3 tbsp fish sauce or Korean anchovy sauce
2 tbsp sugar
3-4 spring onions, sliced
PreparationPour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.
Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.
Mix the water and rice flour in a small pot and bring the paste to a boil, stirring continuously. This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.
Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, onion and salted shrimp in a blender.
Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.
Pack the kimchi into a clean Tupperware container or a glass jar and let it ferment for 2-3 days at room temperature. Place the kimchi in the fridge until it’s fermented to your liking.
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