Home made Kimchi
Time: Start a day ahead, takes 1 hr to make the preserve and needs a full day to rest before eating, yields 2 medium preserve jars.
1/2 a chinese cabbage (wombok)
Salt, as needed
3x garlic cloves, grated or chopped
1 knob of ginger, grated
2 tbsp of Sugar (plus more to taste)
Fish sauce to taste
2 spring onion stems,
A few tbsp of Chilli powder (works well as a substitute!)
Or use traditional Kimchi chilli powder (if you fancy a trip to the local asian markets,)
You’ll also need a medium mixing bowl, knife, chopping board and a colander/sieve. Ideally two glass preserve jars, a wooden spoon and tongs.
(I find glass jars to be best as the flavour is better and you don’t get that red chilli stain on your nice Tupperware!)
Cut the cabbage into slices or a rough dice. I like the shapes rustic as it gives more variety of texture to the pickle. Wash and drain the cabbage well.
I like to massage the cabbage and salt to mix it well and leave it for 20 mins to a half hour. It will start look a bit wet because of the salt in the cabbage, (you’ll know if there’s enough salt by how much liquid seeps out)
Grate the ginger, garlic and slice the spring onion into slivers during this time. You can go one step further and chop it finely into a rough paste (or use your food processor)
Rinse the cabbage in a colander or sieve, running it under fresh cold water to rinse off the excess salt.
Shake to dry it out,
In the same mixing bowl from before, mix the cabbage with the garlic, ginger & spring onion.
Add the chilli or Kim Chi Powder, fish sauce and sugar.
Stir well to combine. It’s important to taste as you go. Adjust with a little more sugar or fish sauce (or extra chilli powder) if needed.
*I sprinkled a little extra sugar in to mellow out the heat of the chilli powder.*
Pack the kimchi into airtight jars and place into the fridge, it will be ready to eat the next day and will safely keep for a week.