Kimchi has a long tradition and is considered a Korean national dish. It is probably the most well-known fermented dish served all around the world. There are many varieties of kimchi, from sweet to sour and those in between.
- 1 large napa cabbage (Chinese cabbage)
- 3 carrots
- 1 small daikon radish
- 1 bunch of green onions
- 4 tablespoons of salt
- 1 small chunk of ginger peeled
- 3 cloves of garlic
- 1 apple peeled
- 2 tablespoons of Korean coarse red pepper
- 1 tablespoon of fish sauce
- Sterilise glass mixing bowl with boiling water or wash well with warm soapy water. Wash napa cabbage and cut into long thin strips (julienned style) and place it in the mixing bowl. Add salt and gently start massaging salt into cabbage leaves for a couple of minutes.
- Cut carrots, daikon radish and green onions into long thin strips (julienned style) then add them into the cabbage bowl. Massage until all vegetables are coated in the salt and starting to soften.
- Use food processor or blender to puree ginger, garlic, apple, red pepper and fish sauce until smooth texture is achieved.
- Combine the mixture with the vegetables in the bowl.
- Start putting vegetables into glass jars and ensuring that the vegetables sit below the brine.
- Leave the ferment away from the direct sunlight for 1-2 weeks ensuring the vegetables are submerged the whole time.
- Once the desired flavor is achieved transfer the jars into refrigerator to slow down the fermentation process. The longer jars are kept outside, the stronger the flavor of ferment.
Equipment: 2 glass jars, glass mixing bowl, knife and chopping board
- Cuisine: Korean
- Serving Size: 100 grams
- Sugar: 3.11 grams
- Sodium: 553 mg
- Fat: 0.11 grams
- Carbohydrates: 3.65 grams