A salty, funky Korean staple of Napa cabbage, radish and scallions cured with chilli powder, fish sauce and other seasonings.
Quiche 'n' Tell
1 2 - 2.5
Napa cabbage cut into large chunks
white radish or daikon cut into matchsticks
scallions cut into long pieces
Korean chilli powder
gochugaru or 100 g hot chilli flakes + 100 g paprika
fish sauce or salted anchovy sauce or salted shrimp sauce
Place the chopped Napa cabbage in a large bowl or wide platter. Sprinkle the sea salt all over and toss lightly to ensure that the salt is evenly distributed throughout the cabbage.
Cover tightly with plastic wrap and leave in a cool place (in the fridge during summer) for 7-8 hours or overnight.
Then drain the cabbage of all the water that the salt has drawn and wash in plenty of water to wash off the salt.
Drain the cabbage chunks thoroughly and place in a large bowl along with the radish and green onion. Add all the ingredients for seasoning and toss well to coat every piece of vegetable.
Pack the kimchi into glass jars with tight lids and store in the fridge for 15 days to allow the curing to happen.
After 2 weeks, the kimchi is ready to eat.
Prep time does not include time taken for curing.