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". This is her recipe.
- 1 Chinese cabbage
- 2 cups salt
- 1 cup white Asian radish, grated
- 1 cup shallots, fine chopped
- 1 bunch leek, fine chopped
- 1 bunch mustard greens, chopped
- 2 onions, fine chopped
- 1 tbsp finely diced garlic
- 1 tbsp chilli (red pepper) powder
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 cups sticky rice porridge (boil glutinous rice to a semi-mush)
- 1 ladleful pickled shrimp
- 2 tbsp finely chopped ginger
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 8 hours
Marinating time 24 hours
You will need to begin this recipe 1 day ahead.
Slice the cabbage in half and salt liberally, inside the leaves and on the cut surface.
Leave for 8–10 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 10 days in the fridge. When well-fermented it can be added to soup stock to make a nourishing broth served with noodles.