This week I’ve been experimenting with kimchi, a traditional Korean dish made up of fermented vegetables, after hearing its praises sung by a cousin visiting from London.
Rich in vitamins A and C and good for the bacteria in your gut, the idea is to dollop a large spoonful of the kimchi on to meals or mixed it into a salad. To get the best results be patient and let the fermentation process take full effect.
Ingredients
| 1 | Chinese cabbage (Main) |
| ½ cup | Salt |
| 2 | Spring onions, sliced |
| 2 Tbsp | Fish sauce |
| ½ | Onions, grated |
| 2 cloves | Garlic, crushed |
| ¼ cup | White sugar |
| 1 Tbsp | Fresh ginger, grated |
| 2 Tbsp | Korean chili paste, or spice (Main) |
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Directions
- Shred the cabbage and place it into a large bowl. Sprinkle over the salt and massage into the leaves. Place into a large snaplock bag, seal and leave for a few hours — you'll get a huge puddle of liquid. Wash the cabbage well in a large colander removing all the salt. Squeeze out the liquid and pat dry.
- Place the cabbage into a large bowl. Add the spring onions, fish sauce, onion, garlic, sugar, ginger and chilli paste. Combine the mixture well. Place into a large jar, seal and place in a cool area for four days. Turn upside down once a day. Place into the fridge after the four days.
- Once chilled, it is ready to enjoy.
