Kimchi
Of all the fermented foods, kimchi is my favourite and I’m proud of this recipe. We make this kimchi commercially at the farm, and I made it and made it and made it in the beginning until my kimchi-mad bestie Nessie approved it. It was my other bestie Kirsten who taught me how to eat it. She puts it on everything, and it was the day I watched her put it on a pizza that I understood.
Kimchi improves your life. It really does. That spice and flavour and crunch and heat, it just makes everything taste better: scrambled eggs. Salad. Sausages. Pizza. No kidding.
Makes 1kg (2 lb 3 oz).
Ingredients 9
1 kg chinese cabbage, washed, finely shredded
1 tbsp salt
3 garlic cloves, finely chopped
2 ‒ 3 cm pieces ginger, peeled, finely chopped
3 red chillies, finely chopped
1 bunch spring onions, finely chopped
2 tsp sugar
2 tbsp fish sauce
1 tbsp soy sauce
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Method 3
Wash the really well, then shred finely. Add all the ingredients (cabbage, , , , , , and ) to a large bowl. Massage, knead or pound the ingredients together until a good brine is formed.
Press the kimchi into a jar until it is completely submerged in its own brine. Press a small plate or lid onto the veg to ensure they stay submerged while fermenting.
Put the lid on, make sure no air can get to the kimchi, and leave to ferment for at least 2 weeks, or longer in colder weather. Check for sourness and deliciousness, and as soon as it is ready, keep it in the fridge. It’ll last for up to a year refrigerated.
