LC-kimchi

Kim chi

RatingDifficultyIntermediate

Learn how to make this traditional Korean side like a pro.

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LC-kimchi
Yields4 Servings
 1 head chinese cabbage (cut into 4cm strips)
 ¼ cup salt (local and natural is always better)
 1 tbsp garlic (roughly chopped)
 2 tbsp ginger (roughly chopped)
 3 tbsp srirachi (a hot Thai chilli sauce)
 50 ml fish sauce
 30 ml vinegar (I use organic apple cider vinegar to help with the fermentation)
 1 tbsp dried chilli flakes
 1 tsp sugar (up this to 2 teaspoons sugar for an extra-sour kimchi - it ferments, don't worry)
 12 small radishes (finely sliced)
 4 large spring onions (chopped)
1

Place the Chinese cabbage into a large bowl and cover it with salt, ensuring all the pieces are evenly coated.

2

Add just enough water to cover cabbage and weigh it down with a plate or smaller bowl to ensure all the cabbage is immersed in the water.

3

Soak for 2 hours.

4

Rinse the cabbage under clean running cold water until all the salt is washed away. Squeeze any excess water from the cabbage

5

Mix all the other ingredients except the radishes and spring onions and rub into the cabbage, trying to ensure even distribution.

6

Add the radishes and spring onions and mix well.

7

Press as tightly as possible into a jar with a tight-fitting lid to compress the ingredients. The tighter the better, as you want as little air in the jar as possible.

8

Seal and open every few hours and press further down – the liquid will increase as the cabbage weeps – this is the good stuff so don’t throw it out!

9

Leave at room temperature for at least seven days, after which you can refrigerate.

Ingredients

 1 head chinese cabbage (cut into 4cm strips)
 ¼ cup salt (local and natural is always better)
 1 tbsp garlic (roughly chopped)
 2 tbsp ginger (roughly chopped)
 3 tbsp srirachi (a hot Thai chilli sauce)
 50 ml fish sauce
 30 ml vinegar (I use organic apple cider vinegar to help with the fermentation)
 1 tbsp dried chilli flakes
 1 tsp sugar (up this to 2 teaspoons sugar for an extra-sour kimchi - it ferments, don't worry)
 12 small radishes (finely sliced)
 4 large spring onions (chopped)

Directions

1

Place the Chinese cabbage into a large bowl and cover it with salt, ensuring all the pieces are evenly coated.

2

Add just enough water to cover cabbage and weigh it down with a plate or smaller bowl to ensure all the cabbage is immersed in the water.

3

Soak for 2 hours.

4

Rinse the cabbage under clean running cold water until all the salt is washed away. Squeeze any excess water from the cabbage

5

Mix all the other ingredients except the radishes and spring onions and rub into the cabbage, trying to ensure even distribution.

6

Add the radishes and spring onions and mix well.

7

Press as tightly as possible into a jar with a tight-fitting lid to compress the ingredients. The tighter the better, as you want as little air in the jar as possible.

8

Seal and open every few hours and press further down – the liquid will increase as the cabbage weeps – this is the good stuff so don’t throw it out!

9

Leave at room temperature for at least seven days, after which you can refrigerate.

Kim chi