Fermented foods aren’t going away they add instant flavour to dishes. Kimchi is a Korean Condiment high in Vitamin A and C and packed with gut boosting bacteria while also tasting so good.
Serve with Chicken Salads, with any grilled fish, add to stir fries and bone broths for a zingy flavour kick.
Note you can omit fish sauce if it’s not to your taste.
2 jars keep in fridge for 2 weeks
1 Chinese cabbage roughly chopped
2 tablespoon salt
3 cloves garlic
2 tablespoon of Korean Dried Chilli get in any asian supermarket or use Chill flakes if unavailable.
1 inch piece of ginger chopped not peeled
2 Tablespoon fish sauce
5 Tablespoon white wine vinegar
2 Carrot cut in to thin match sticks
4 Sticks of Scallion sliced very thinly
Sprinkle salt over Cabbage and leave to soak in for 1hr minutes
Make Chilli paste in a food processor
Prepare Carrots and Scallion set aside
Rinse Cabbage in a colander and pat dry with a clean tea towel.
Add Chilli Paste, Carrot and Scallion to Cabbage mix well.
Cover Kimchi with Cling film and Leave out over night.
Kimchi is now ready to eat
Spoon in to Seeled Jars or Containers and keep in fridge will last 2 weeks.