Kimchi

We have so much cabbage, so I made Kimchi!

• 1 cabbage
• 1 daikon (Japanese white radish) or 50g red radish (about 5)
• 1 carrot
• 1 yellow onion (about 1)
• 2 chopped garlic cloves
• 2 teaspoons chopped fresh ginger
• 3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
• 2 tablespoons sea salt (or weight equivalent to 2% of total weight)
• 1 tablespoon dried fish or shrimp sauce* (optional)

• Cut the cabbage and the onion into small pieces.
• Grate the daikon and carrot.
• Chop the garlic and ginger very finely.
• Mix all the ingredients in a large bowl.
• Wait 15 minutes, until the vegetables have released their liquid.
• Put in each jar and compress well.
• Add a weight and close the jar.
• Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.

Advertisement