|the almost finished kimchi|
1 medium Chinese cabbage
2 tbsp. coarse salt
20 cloves of garlic
50gm ginger finely chopped
½ cup gochugaru, Korean chili powder
60ml fish sauce
60ml light soy sauce
1 bunch spring onions, cut in batons
100g carrot, cut in julienne
Cut the cabbage in half lengthways, then cut each half crossways into 2,5 cm pieces
Toss the cabbage with the salt and 2 tbsp. sugar in a bowl. Refrigerate for ½ hour.
Combine the garlic, ginger, gochugaru, light soy sauce and remaining sugar in a large bowl, blend to a paste.
Add water until the seasoning mixture is of a thick cream consistency.
Add the spring onions and carrots.
Drain the cabbage and combine it with the seasoning mixture.
Pack the kimchi I jars, ensuring the cabbage is submerged, cover with plastic wrap, pierce with a couple of holes so air can escape.
Stand in a cool dark place until it starts to ferment 48-72 hours, then refrigerate.
Though the kimchi will be tasty after 24 hours, it will be better after one week and at its prime after 2 weeks and still be good up to one month.
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