Kimchi

Recipe
Written By Annalisa Jones

1 Chinese Cabbage 3 Garlic Cloves, crushed 2.5cm/1in Piece Ginger, grated 2 tbsp Fish sSauce 2 tbsp Sriracha Chilli Sauce, or chilli paste 1 tbsp Golden Caster Sugar 3 tbsp Rice Vinegar 8 Radishes, coarsely grated 2 Carrots, cut into matchsticks or coarsely grated 4 Spring Onions, finely shredded

Slice the cabbage into strips measuring 2.5cm. Place in a bowl and  combine with 1 tablespoon of sea salt, and let it sit for an hour.

While waiting, prepare the kimchi paste by blending garlic, ginger, fish sauce, chilli sauce, sugar, and rice vinegar in a small bowl.

Rinse the cabbage under cold running water, ensure it is well-drained and dried. Transfer to a spacious bowl and coat it thoroughly with the paste, incorporating the radishes, carrot, and spring onions.

You can either serve it immediately or pack it into a large jar, seal it, and let it ferment at room temperature overnight before refrigerating.

It will keep well chilled for up to 2 weeks, with the flavour improving the longer it’s stored.

Ingredients

  • Chinese cabbage

  • Garlic

  • Fresh Ginger

  • Fish Sauce

  • Sriracha Chilli sauce or Chilli Paste

  • Golden Caster Sugar

  • Rice vinegar

  • Radish

  • Carrots

  • Spring Onions

Annalisa Jones
Previous

Beef Shin, Porter and Oyster Pie
Next

Tsukemono Pickle (Lazy Pickle Cucumber and Seaweed)