Sign up to Healthy Kids
Sign up to receive more great ideas and recipes
Kimchi - fermented cabbage
A Korean classic made by fermenting cabbage, using a simple fermentation process.
Ingredients
- 1 Chinese cabbage, chopped into 3cm slices
- 1/4 cup salt
- water, to cover
- 1 tablespoon sugar
- 4 cloves garlic, crushed
- 2 tablespoon fresh ginger, crushed
- 1-5 tablespoons Korean chilli powder (to your taste)
- 2 tablespoons nori flakes (optional)
- 2 tablespoons fish sauce (optional)
- 1/2 daikon radish, sliced into matchsticks
- 4 spring onions, sliced
Method
- 1. In a large bowl sprinkle the salt over the cabbage and gently massage.
- 2. Allow to sit until the cabbage has softened.
- 3. Press down into the bowl and cover with water.
- 4. Allow to sit for 30 minutes to 2 hours.
- 5. Drain and rinse under cold water, then drain thoroughly, squeezing out excess liquid.
- 6. Make a paste out of the sugar, garlic, ginger, chilli flakes, nori and fish sauce (if not using fish sauce add 2 tablespoons of water).
- 7. Mix together the drained cabbage, paste, daikon and spring onions so the cabbage is well coated.
- 8. Press the mixture into a clean 4L plastic container until the brine covers the cabbage.
- 9. Using a piece of plastic (ice cream container lid), place on top of the cabbage.
- 10. Weigh the piece of plastic down with something heavy.
- 11. Place the lid on the container loosely so air can escape during the fermenting process.
- 12. Place in a cool dark place and check daily.
- 13. It will ferment and bubble for a week or two, press down gently every now and again to expel the bubbles.
- 14. Once it has stopped bubbling, place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.