Kimchi is a kick-ass Korean fermented cabbage condiment and will become a regular staple in your home. Whenever we are cooking an Asian-inspired dish at home, such as eggs, curry, stir-fry, salad or some satays on the BBQ – out comes the kimchi to complement it.
yields: 1.5 litres
prep time: 15 minutes (plus 10–14 days fermenting)
cook time: -
What you'll need
- 1 Chinese cabbage (wong bok), about 800 g
- 3 spring onions thinly sliced
- 1 1/2 teaspoons sea salt
- 3 garlic cloves finely sliced
- 1 piece fresh ginger (2 inches each), peeled, sliced then cut thinly into strips
- 3 tablespoons fish sauce
- 1 tablespoons Korean chilli powder (gochugaru) or to taste
- 1 sachet vegetable starter culture (2–5 g, depending on the brand)
Play around with the spices and if you don’t like it hot, then simply reduce the amount of chilli you use.
You will need a 1.5-litre (1⅔ qt.) preserving jar with an airlock lid for this recipe.
Different vegetables have different culturing times and the warmer it is the shorter the time needed. The longer you leave the jar to ferment, the more good bacteria will present, and the tangier the flavour.