Easy Korean Kimchi

Kimchi, a staple food in Korea cuisine, is a traditional side dish of salted and fermented vegetables, such as Chinese cabbage or known as napa cabbage, white raddish and spring onions. 

Over the last decade or so, Korean kimchi has gained a global recognition as healthy probiotic food. Kimchi is a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects and help preventing ageing.

Ingredients:

• 1kg Chinese cabbage
• 1/3 cup sea salt
• ¼ cup fish sauce
• 1/3 cup Gochugaru*
• 5 garlic, chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp sugar
• 1 pear, peeled, chopped
• 1 diakon/white raddish (about 250g), peeled, julienned
• 3 spring onions, sliced into roughly 4cm baton

Method:

Cut the cabbage into quarter lengthways and then cut each quarter into 2-3 cm pieces crossways. Rinse under cold running water. Drain and transfer to a large bowl. 

Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.

Meanwhile, place the fish sauce, Gochugaru, garlic, ginger, sugar and pear in a food processor. Process until smooth.

Drain the cabbage mixture. Rinse thoroughly. Taste the cabbage to ensure the salt has been rinsed off. Rinse the bowl and return the cabbage to it. Add daikon and spring onion.

Add the chilli mixture and use tongs or your hands to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.

Note: Gochugaru are Korean red pepper chilli flakes.