Kimchi
HB-5408 · Hand-built original · Korean
Salted cabbage fermented with garlic, ginger, gochugaru, radish, carrot and spring onions.
KoreanSide dishes12 hrMakes 1 litre/1¾ pints21 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: cabbage
Pairs well with: steamed rice, grilled pork, noodle soup
Servings:1quantities adjust to match
Ingredients
- 1 large Chinese leaf cabbage (1lb 9oz), washed, quartered and cut into 1¼-1½ in/1¼–1½in-wide slices
- 1¾oz fine sea salt
- 4–6 garlic cloves (¾oz), peeled
- ¾oz fresh root ginger, peeled and thickly sliced
- ¾oz gochugaru (Korean chilli flakes)
- 5½oz mooli (Chinese radish), peeled and cut into ⅛ in-wide strips that are around 2in long
- 5 spring onions, cut into ⅛ in-wide strips that are around 2in long
- 3½oz (approximately 1 medium) carrot, peeled and cut into ⅛ in-wide strips that are around 2in long
Method
- Toss the cabbage with the salt and set aside for several hours, turning occasionally, until wilted. Rinse and drain well.
- Blend the garlic and ginger with a little water into a paste and stir in the gochugaru.
- Mix the paste with the mooli, spring onions and carrot.
- Work the mixture through the cabbage until every piece is coated.
- Pack tightly into a clean jar, press down to cover with liquid, and ferment at room temperature 1 to 2 days.
- Refrigerate and eat within a few weeks.
Prep: 12 h · Cook: PT0H0M0S
Nutrition (per serving, where published)
21 kcalCalories
1 gProtein
4.2 gCarbs
0.1 gFat
0.4 gFibre
1 servingServing
Estimated from USDA FoodData Central ingredient data