Kimchi

Name: Kimchi
Prep time: 15 min
Total time: 15 min
Yield: Fills: 500 ml (17 fl oz/2 Cups) Capacity Jar
Cuisine: Korean
Ingredients: 1½ tablespoons finely chopped ginger; 6 spring onions (scallions), sliced into 4 cm (1½ inch) pieces; 150 g (5½ oz) daikon (white radish) or carrot, peeled and julienned; 2 tablespoons (kosher) salt or flaked sea salt; 75 g (2¾ oz/⅓ cup) caster (superfine) sugar; 1½ tablespoons fish sauce; 1 head Chinese cabbage (wong bok); 25 g (1 oz/¼ cup) gochugaru (Korean chilli powder); 10 garlic cloves, finely chopped; 1½ tablespoons light soy sauce

Preparation info

Fills:
500 ml
Capacity Jar

Difficulty
Easy
Ready in
15 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

You can buy kimchi, but when it’s fresh with a firm bite to it, there is nothing better. This dish does have copious amounts of garlic, so don’t be surprised to find vacant seats near you or people standing at a distance after you’ve eaten it.

Ingredients

1 head Chinese cabbage (wong bok)
2 tablespoons (kosher) salt or flaked sea salt
10

Asia
Korea
Side dish
Pescatarian

Method

Halve and core the cabbage, then cut into long strips. Cut these into 4 cm (½ inch) pieces. Put the pieces in a large bowl and massage the salt into the cabbage. Stand for 2 hours or cover and refrigerate overnight if time permits. Rinse and drain the cabbage.

Combine the garlic, ginger, sugar, fish sauce, soy sauce, gochugaru and 2