Chef Jack makes South Korean kimchi, a traditional dish that has been around for thousands of years. Used as an ingredient to some dishes, or served as a side, it's a great idea to have a jar of kimchi lying around.
1 large Chinese cabbage
- 450g raddish/mooli
- 30g chives
- 4 spring onions
- 8 garlic cloves
- 20g ginger
- 1 tsp salted shrimp
- 70g gochugaru red pepper powder
- 100ml fish sauce
- 2 tsp soy sauce
- 1 tbsp palm sugar
- 2 tbsp rice vinegar
- 1 tbsp rice flour
- 60g table salt
Create a salt solution of 60g salt, and 1 litre of water.
- Very coarsely slice your cabbage. Add the salt water solution and leave for four hours. Stir at least once during the process.
- Put all the ingredients for the paste in a blender, and blend thoroughly.
- Drain your cabbage and mix with the paste.
- Store in the fridge. It will take around 1 week before your cabbage has had enough time to ferment, and will last up to around 6 months. The longer you leave it, the more sour it becomes. I like to leave mine for around 3 months before enjoying!