Making Kimchi

Servings
2
Prep
20 m
Cook
10 m

Recipe By: Chef Ha Nguyen

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce. This recipe is a quick Kimchi for this speedy version for a tasty side dish to compliment with your main meal.

Ingredients

250 g Chinese cabbage
1 pcs spring onion, sliced
30 g carrot, grated
50 g nashi (Korean pear), grated (about 1/4 pcs)
45 g white onion, grated (about 1/4 pcs)
1 teaspoon Salt
1/2 teaspoon fish sauce
6 g clove garlic, minced finely (about 1 medium pcs)
6 g ginger, minced finely (2x2cm)
1 tablespoon kochukaru

Directions

1

Salt the cabbage and mix well.
2

Mix the cabbage periodically over the course of an hour or two, until the cabbage is wilted and it begins to exude a little water.
3

Mix the rest of the ingredients together in a bowl, then incorporate the chilli paste in with the cabbage.
4

Press the kimchi into a vessel, until the surface is flat, and rest it at room temperature for 2-3 days, occasionally pushing down the kimchi to keep the surface flat and to reduce the amount of airpockets in the kimchi.
5

After 2-3 days, you should begin to see a few airbubles forming inside of the kimchi, this is a sign that the fermentation is going well.
6

Allow to ferment further in the fridge for an additional 5 days.
7

Taste the kimchi everyday until it reaches your desired level of sourness.
8

Ferment in the fridge for up to a month, the cabbage will become more sour and soft over time.