Kimchi a fermented vegetable condiment is served with every Korean meal. This classic kimchi is made with Chinese cabbage, chives, daikon radish and leek, and is seasoned with chilli, garlic and ginger. For a sour kimchi, cover and store in a cool place for 1-2 days to ferment, then keep refrigenerated for up to 3 months. Kimchi can also be eaten fresh.
- 1 large Chinese or Napa cabbage
- 3/4 cup (210 g) sea salt, coarse salt or pickling salt
- 8 cups (2 liters) water
Kimchi Spice Mixture
- 4 tablespoons glutinous rice flour
- 1 1/2 cup (375 ml) water
- 3 tablespoons crushed garlic
- 1/2 in (2cm) ginger, crushed
- 4 tablespoons fish sauce
- 8-10 oz (250 g) daikon radish (about 4 in/10 cm), sliced into strips
- 1 1/2 cups (90 g) Chinese chives, sliced into lengths
- 1/2 leek, thinly sliced diagonally
Rinse the cabbage, remove two outer leaves and set aside. Halve the rest of the cabbage length wise. Rub ¼ cup of the sea salt between all the leaves and place the cabbage in a large plastic tub or container. Add the remaining salt and the water. Place a big plate on top of the cabbage to weigh it down and keep the cabbage immersed in the brine. Soak for 4 to 6 hours or more, until the stems soften and bend without breaking.
To make the Kimchi Spice Mixture, first make a glutinous rice flour paste by heating the flour and the water in small saucepan. Stir constantly until it thickens, about 4 minutes, then set aside to cool. Once it has cooled, combine with the garlic, ginger, fish sauce, red pepper and sugar in a large bowl and mix well. Add the daikon, chives and leek, mix gently and set aside.
After the cabbage has finished soaking, rinse the leaves thoroughly under running water. Fill a container with water and shake the two halves of the cabbage backwards and forwards vigorously to remove the salt. Squeeze the cabbage firmly to remove excess water and set aside to drain.