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.
Preparation time15 mins
Rest time72 hrs
Total time72 hrs 15 mins
Difficulty: intermediary
Servings:8
Ingredients
1 large Chinese cabbage (or 2 small ones)
50g of coarse sea salt (unrefined)
4cloves of garlic, chopped
1piece of fresh ginger (about 5 cm)
2 green onions cut into slices
1 carrot cut into thin julienne strips
1Tbsp of sugar
3Tbsp Korean chili powder (or chili powder)
2tbsp fish sauce (optional for a more authentic taste)
Preparation
1
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.
2
Rinse the cabbage: After an hour, rinse the cabbage thoroughly with cold water to remove excess salt. Drain well.
3
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.
4
Season the cabbage: Mix the drained cabbage with the spicy paste. Wear gloves if possible to thoroughly rub the paste onto each cabbage leaf.
5
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.
Tags: Korean kimchi recipe, fermented cabbage recipe,
