Kimchi is a classic Korean pickle that can be made from just about any vegetable. This one uses wombok (Chinese cabbage) and is pungent and addictive.
- 1 wombok, washed
- 20 g salt
- 2 spring onions, halved, then quartered lengthwise
- 20 g Korean red chilli pepper flakes (gochugaru)
- 30 g sugar
- 2 tbsp fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 2 days
You will need to begin this recipe 2 days ahead.
1. Cut the wombok in half lengthwise, keeping the core in-tact. Cut each half lengthwise again into quarters. Wash the wombok wedges well, then place in a large colander, rub the salt all over, massaging the salt as much as possible into the leaves. Stand for 1 hour.
2. Meanwhile, sterilise a large glass jar by pouring boiling water into it, then pour it out and stand the jar to air dry.
3. Wash the salt off the wombok, and squeeze out the excess water. Place in a large bowl with the remaining ingredients. Using disposable gloves, rub all the ingredients over the cabbage, so it's evenly dispersed. Don't be too rough. Pack the jar with the cabbage mixture, cover and leave to ferment either in the refrigerator for 1 week or outside for 2 days. Kimchi will keep in an airtight container in the refrigerator for up to 6 months.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.