Kimchi. One of the oldest and probably the most essential
dishes in Korean cuisine, kimchi is a spicy and sour dish made up of fermented
vegetables. It is prepared with various kinds of ingredients, but the most
common main ingredient is cabbage. Kimchi is popular among foreigners for its
unique flavor, as well as its high nutritional value, fiber content and low
calorie content. However, for Koreans, it is most popular due to its
significant cultural value. Without kimchi, dinner is considered incomplete.
Ingredients of Kimchi
- 1 cup sea salt
- 1 head Korean/ Chinese cabbage, sliced into 4 cm rectangular slices
- 1½ tbsp salt
- ½ Korean radish (moo), sliced into ½ cm slices (about 2 cups)
- 2 tbsp rice flour
- ½ cup gochugaru (Korean chilli powder)
- 5–6 garlic cloves
- 2 cm piece ginger
- ½ onion, diced
- 1 tbsp saewoo gert (Korean salted shrimp)
- 2–3 tbsp fish sauce or Korean anchovy sauce
- 2 tbsp sugar
- 3–4 spring onions, sliced
How to Make Kimchi
- Combine the salt with 3 cups water and stir until the salt dissolves. Pour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.
- Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.
- Place 1 cup water and rice flour in a small pot and bring the paste to a boil, stirring continuously. This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.
- Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, onion and salted shrimp in a blender.
- Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.
- Pack the kimchi into a clean Tupperware container or a glass jar and let it ferment for 2–3 days at room temperature. Place the kimchi in the fridge until it’s fermented to your liking.
Notes
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian tablespoons
and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All
vegetables are medium size and peeled, unless specified. | All eggs are 55-60
g, unless specified.
That is Kimchi Recipe.
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