Kimchi

    Kimchi

    4saves
    2days1hour


    2 people made this

    An easy introduction to the world of kimchi. I'm only making a small jar about the same as a slender, but tall sterilised olive jar.

    such34244 New South Wales, Australia

    Ingredients
    Makes: 1 jar

    • 2 cups sugarloaf cabbage
    • 1/2 cup sea salt
    • 2 cups boiled and cooled water
    • 1 small onion
    • 4 small capsicums
    • 4 teaspoons hot chilli powder
    • 1 dehydrated sachet seafood seasoning
    • 2 tablespoons fish sauce
    • for extra heat, optional 2 tablespoons cayenne sauce

    Directions
    Preparation:1hour  ›  Extra time:2days marinating  ›  Ready in:2days1hour 

    1. Cut cabbage into 5cm pieces and separate on a plate, rubbing plenty of salt into the cabbage like a massage.
    2. Once the cabbage starts to soften slightly, place into a bowl and cover with the purified water. Place another bowl on top to press it down for a minimum of 1 hour
    3. Cut onion finely and the capsicum into small 2cm batons.
    4. While waiting for cabbage, mix all spices and sauces with a little water to make a runny paste.
    5. Drain cabbage and put the brine to one side. Start to layer the cabbage, onion and capsicum every 2cm or so; add some spice paste then continue the process until the jar is nearly full, this is about an inch from the top.
    6. Take the brine and start filling the jar, push the vegetables down with the end of a wooden spoon, leave a can gap from the top of your jar to allow fermentation and place the lid on.
    7. Rest at room temperature for 2 to 5 days, opening the jar everyday to help release some of the gases and push the vegetables back under the brine, ensure the lid is put back on tight.
    8. After 5 days refrigerate but tastes better after 2 weeks.

    Tip

    Place a saucer under the jar it may leak some liquid and bubble a little, this is normal.

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    Reviews (1)

    such34244
    1

    Can't wait to try it,inspired by my Korean neighbours. Hope mine is half as good as there's. - 19 Nov 2015

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