Traditional recipes use a fiery Korean chilli powder called kochukaru. Try this adapted Kimchi recipe guaranteed to set your taste buds alight, but mild enough for those preferring a little less heat.
- 900g/ 1lb red cabbage, chopped
- 50g/ 2oz pickling salt
- 225g/ 8oz carrot, julienned
- 225g/ 8oz daikon radish, julienned
- 6 green onions, sliced into 1 inch segments
- 4 cloves garlic, minced
- 1 asian pear (or apple), peeled, cored and chopped
- 1 small yellow onion
- 240ml/ 8 us fl oz water
- 50g/ 2 oz kochukaru (you can use cayenne pepper as a substitute)
- 2 tablespoons fish sauce
Place the thinly sliced cabbage leaves in to a large bowl along with the salt. Massage the leaves until water begins to release.
Cover the cabbage with water and leave for a minimum of 2 hours, occasionally mixing the cabbage leaves (it will have reduced in volume and feel limp. Leave for another hour if still firm).
Strain the cabbage and rinse under running water, repeat and then return to the bowl. Add the daikon, carrot, green onions, ginger and garlic.
In a food processor, combine the pear, yellow onion, water, chilli powder and fish sauce until smooth and add to the cabbage. Mix the contents of the bowl really well, making sure everything is coated with the sauce.
Pack the Kimchi tightly into Kilner® jars, leaving 1-2” of headspace. Make sure the vegetables are pushed down and compact so they are fully submerged.
Clean the rims, removing any debris. Close the jars with a loose fitting lid and let ferment at room temperature for a minimum of 3 days.
You can begin tasting the Kimchi after the 3 days and decide when to stop the fermenting according to the sourness. Everyone is different but you will be looking for a definite sour or tangy taste. Once you have reached the required levels, seal the jars tightly and store in the fridge.