• Kim Chi with Prawns & Oysters (On Country Kitchen)Source: On Country Kitchen

Mark Olive whips up a Korean dish using fresh local ingredients cooking on country.

Serves
4

Preparation

8min

Cooking

8min
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Ingredients

2                     Cabbages (washed and cut into 2/3 inch squares)

1 cup              Sea salt

1tbsp              Crushed garlic

1tbsp              Crushed ginger

1/2 cup           Chilli flakes (kochukaru)

2 tbsp             Sugar

6                     Shallots (cut into chunky pieces)

 

Equipment

Large Bowl - mixing

Glass Bowls (ingredients)

Chopping Board

Serving Tray/Bowl/Plate/Platter

Saucepan

Gas Cooker

Plate (for submerging cabbage)

Airtight Jar with Lid

Fridge

Cook's notes

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.

Instructions

 

  1. Boil a large pot of water and add 1 cup of sea salt. Remove from the stove.
  2. Add cabbage to salted water and if necessary, weigh down with a large plate so leaves are fully submerged.

  3. Soak the cabbage for 5-6 hours.

  4. Remove the cabbage and rinse in cold water, squeezing out the excess liquid.

  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and shallots.

  6. Add the cabbage and coat with seasoning mixture.

  7. Pack the seasoned cabbage into a large airtight jar with lid.

Leave in the fridge for 3 to 5 days and use in soups great accompaniment with pawns and oysters.