Kim Chi

    Kim Chi

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    This is a recipe for the excellent Korean pickle made of cabbage called Back Kim chi. Deliciously spicy!

    Ingredients
    Serves: 10 

    • 1 medium Chinese cabbage
    • 3 tablespoons salt
    • 2 cups (500ml) water, or as needed
    • Stuffing
    • 1 cup thinly sliced or julienned daikon (white radish)
    • 3 pinches dried red chillies (ideally Korean red pepper threads)
    • 4 cloves garlic, thinly sliced or minced
    • 2 slices ginger
    • 2 spring onions, sliced diagonally into thin strips
    • 1 teaspoon vinegar
    • 1 teaspoon caster sugar
    • 1 teaspoon salt
    • 1 cup (250ml) water

    Directions
    Preparation:5hours  ›  Cook:1day  ›  Extra time:1day marinating  ›  Ready in:2days5hours 

    1. Cut the cabbage cut into quarters lengthwise. Rinse the cabbage with cold water, and liberally sprinkle salt between the leaves (the leaves are still connected to core). Place the quarters in a large bowl, and add enough water to just cover. Set aside for 4 to 5 hours, or until leaves are soft.
    2. Wash the salted cabbage 3 to 4 times in cold water, and drain in a colander for about 20 minutes.
    3. In a mixing bowl, make the stuffing by combining the daikon, red chillies or pepper, garlic, ginger, spring onions, vinegar, sugar, salt and 1 cup of water.
    4. Sprinkle a quarter of the stuffing between all the cabbage leaves in one quarter except for the large outside leaf. Reserve the liquid. Peel the large outside leaf back, without removing it from the core, and fold the remaining leaves in half. Wrap the outside leaf around the other leaves, and pack into a 2 litre jar. Repeat with remaining quarters. Set aside at room temperature for 1 day.
    5. To serve: Unwrap the quarters and cut into 4cm approx slices.

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