Kimchi
A popular dish that is an on trend must have.
Main Course
Gluten-free
Ingredients per serving
First Fermentation
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Salt, coarse 10.0 oz
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Napa cabbage 6.5 lbs
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Water 2.0 qts
Prepare the Kimchi and Vegetables
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Korean mustard leaves 3.5 oz
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Minari (Korean parsley) 1.5 oz
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Scallions 3.5 oz
Prepare the Seasoning
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Anchovy, salted 0.25 cup
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Red chilli pepper flakes (gochugaru) 0.25 cup
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Garlic, finely diced 3.0 Tbsp
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Ginger, finely diced 2.0 tsp
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Sae woot jeot (salted shrimp) 3.0 Tbsp
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Water 1.0 cup
To Assemble
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Oysters, canned 0.5 cup
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Sugar 1.5 Tbsp
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Salt 2.0 tsp
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Korean radish – Turnip or Daikon (peeled and julienned 1 ½ in long) 2.0 lbs
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Leek (washed and sliced diagonally) 0.75 cup
Preparation
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First Fermentation
- In a large bowl, dissolve the salt (10 oz) in1 qt of water.
- Halve the cabbage and soak the cabbage in the salt water for 24 hours, covered and room temperature.
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Prepare the Kimchi and Vegetables
- Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
- Cut the following into 1.5 inch pieces: Korean mustard leaves, minari and scallions.
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Prepare the Seasoning
- Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the pieces. Let it cool.
- Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
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To Assemble
- Combine the seasoning with the prepared radish and toss to coat well.
- Add prepared vegetables (minari, spring onions, Korean mustard leaves) and leek, mix gently.
- Add oyster, sugar and salt and mix well.
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Second Fermentation
- Pack tightly into large sterilized glass jars. Seal with their lids.
- Allow to ferment for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
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Final Fermentation
- Reseal and store in the fridge for at least 48 hours, or ideally a week, before eating.
- Store in the fridge and eat within 3 weeks.
