Korean pickled vegetables recipe (kim chi)
- Cuisine: Korean
Baechu kim chi is the best known of the kim chi varieties (and there are hundreds of them). Other varieties include haruna made with choy sum, paek or white cabbage kim chi, kkakdugi with radish and yulmu with spinach greens. It’s nutritious and good for the digestion and as Mrs Kim says, ‘For Korean people, kimchi has to be on the table. Even if there are a lot of side dishes, if you haven’t got kimchi on the table, the meal isn’t complete.’
1 Chinese cabbage
2 cup salt
1 cup white Asian radish, grated
1 cup shallots, fine chopped
1 bunch leek, fine chopped
1 bunch mustard greens, chopped
2 onion, fine chopped
1 tbspn garlic, finely diced
1 heaped tbspn chilli (red pepper) powder
2 tbspn fish sauce
1 tbspn sugar
2 cup sticky rice porridge (boil glutinous rice to a semi-mush)
1 ladleful pickled shrimp
2 tbspn finely chopped ginger
Slice the cabbage in half and salt liberally, inside the leaves and on the cut surface.
Leave for eight to ten hours, then rinse. Mix the other ingredients together to make the seasoning.
Place inside the cabbage leaves and rub it generously over the cut surface. Leave somewhere cool for 24 hours to ferment (you can try it sooner of course, if you wish).
After maturing, kimchi will last for up to ten days in the fridge. When well-fermented it can be added to soup stock to make a nourishing broth served with noodles.
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