Making Kimchi
Serving
2
Preparation Time
20 minute
Execution Time
10 minute
About this recipe
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce. This recipe is a quick Kimchi for this speedy version for a tasty side dish to compliment with your main meal.
Ingredients
- 250 g Chinese cabbage
- 1 pcs spring onion, sliced
- 30 g carrot, grated
- 50 g nashi (Korean pear), grated (about 1/4 pcs)
- 45 g white onion, grated (about 1/4 pcs)
- 1 teaspoon Salt
- 1/2 teaspoon fish sauce
- 6 g clove garlic, minced finely (about 1 medium pcs)
- 6 g ginger, minced finely (2x2cm)
- 1 tablespoon kochukaru
Directions
Step 1
Salt the cabbage and mix well.
Step 2
Mix the cabbage periodically over the course of an hour or two, until the cabbage is wilted and it begins to exude a little water.
Step 3
Mix the rest of the ingredients together in a bowl, then incorporate the chilli paste in with the cabbage.
Step 4
Press the kimchi into a vessel, until the surface is flat, and rest it at room temperature for 2-3 days, occasionally pushing down the kimchi to keep the surface flat and to reduce the amount of airpockets in the kimchi.
Step 5
After 2-3 days, you should begin to see a few airbubles forming inside of the kimchi, this is a sign that the fermentation is going well.
Step 6
Allow to ferment further in the fridge for an additional 5 days.
Step 7
Taste the kimchi everyday until it reaches your desired level of sourness.
Step 8
Ferment in the fridge for up to a month, the cabbage will become more sour and soft over time.