( MAKES about 2 1/2 cups )
Kimchi — a Korean staple — is a spicy side dish made from salted and fermented vegetables including cabbage. Add julienned carrot if preferred or combine a mix of red and green cabbage.
- Remove any thick core from the cabbage. Chop the leaves into 3cm pieces and place in a large ceramic bowl. Sprinkle with the salt and mix it in with your hands. Stand for 1 hour or until softened. Press down and cover with cold water. Stand for 2 hours.
- Drain and rinse under cold water. Drain thoroughly, squeezing out any excess water.
- Make a paste by mixing the sugar, garlic, ginger, fish sauce and gochujang. Combine with the cabbage, spring onions and radishes, mixing well. Place in a large plastic or ceramic bowl. Sit a plate on top of it and cover loosely so air can escape during fermentation.
- Allow to ferment for a week or two in a coolish place. Pack into airtight glass containers and store in the fridge.
- Serve with cheese on crackers, as a salad or side dish, add to rice dishes or pat dry and deep-fry briefly.
More of Jan's fermented food recipes