Kimchi

Name: Kimchi
Prep time: 48 h
Total time: 48 h
Yield: Makes: 750 ml/26 fl oz/3 cups
Ingredients: 2 tbsp gochujang (Korean hot chilli paste) or other hot chilli paste; 165 g /5¾ oz/¾ cup salt, plus extra for sprinkling; 4 spring onions/scallions, sliced; 1 tsp sesame oil; 375 g /13 oz turnip, peeled and coarsely grated; 2 garlic cloves, finely chopped; 1 tbsp caster/superfine sugar; 1 tbsp sesame seeds, toasted; 2.5 cm/1 in piece of root ginger, grated (no need to peel); 750 g /1 lb 10 oz Chinese leaves, halved crossways and cut into 4 wedges, tough stalk removed; 3 tbsp dark soy sauce; 2 tsp mild Korean red pepper powder, Aleppo chilli flakes or mild cayenne pepper

Preparation info

Makes:
750 ml

Difficulty
Easy
Ready in
48 hr

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This popular spicy Korean pickle is the classic accompaniment to the rice dish Bibimbap, but a spoonful will lift any rice or noodle dish. The Asian radish, daikon or mooli, is traditional but I find turnip is just as good, easier to find and more economical to buy.

Ingredients

165 g /5¾ oz/¾ cup salt, plus extra for sprinkling
750

Preserve
Spicy
Vegan

Method

Dissolve the salt in 2 l/70 fl oz/8 cups water in a large bowl. Sprinkle extra salt betwee