Kimchi is a is a traditional Korean dish of fermented chilli peppers with a variety of vegetables, the most common being made with Chinese cabbage. You can eat it by itself, or use it in so many different Korean recipes such as fried rice, broths and stews. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many different kinds of ingredients depending on the region where they live.
How to make kimchi, the ingredients used for this recipe are:
2 large Chinese Cabbages
230g rock salt
Water
Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
1 onion
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger
4 spring onion
- Start by Cutting the Chinese Cabbages in to chunks, and then soak in plenty of water and add about 180g of salt. Leave this to soak for about 4-5 hours.
- To create the sauce put all the ingredients in a blender except the spring onions, blend until quite fine, and slice the spring onions in to chunks and add to the mixture.
- Put the drained cabbage pieces to a tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, add up to a further 50g of salt if required.
- Finally put the Kimchi in to some jars, leave in the fridge for a week, and it is ready to eat. The Kimchi will keep for at least 6-12 months probably longer.
