Here's a classic recipe for Kimchi , a fermented dish made with cabbage, garlic, ginger and chili peppers. It is naturally gluten-free, and perfect to accompany different dishes.
Ingredients
Preparation
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Prepare the cabbage: Quarter the cabbage lengthwise, then cut each quarter into 5 cm pieces. Place them in a large bowl and sprinkle with coarse salt. Mix well to coat the cabbage. Let sit for about 1 hour, turning the cabbage occasionally. This will allow the cabbage to lose water.
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Rinse the cabbage: After an hour, rinse the cabbage thoroughly with cold water to remove excess salt. Drain well.
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Prepare the spicy paste: In a bowl, mix the chopped garlic, grated ginger, green onions, julienned carrot, sugar, chili pepper, and fish sauce if you are using it. You should obtain a thick and homogeneous paste.
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Season the cabbage: Mix the drained cabbage with the spicy paste. Wear gloves if possible to thoroughly rub the paste onto each cabbage leaf.
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Fermentation: Place the seasoned cabbage in an airtight jar, pressing well to remove air bubbles. Leave to ferment at room temperature for 1 to 5 days depending on your kitchen temperature. It is best not to open the jar to avoid contamination by bacteria. After 3 days you can taste and if you are happy with the fermentation, place the kimchi in the refrigerator.
Note
Kimchi keeps very well in the refrigerator for several weeks.
Korean kimchi recipe, fermented cabbage recipe,
