Fruity, summery, vegetarian kimchi recipe
A non-funky kimchi for all fans of Korean cuisine
| PREP TIME | 2 h |
|---|---|
| COOK TIME | 10m |
| SERVES | Makes 5 jars |
1.5 kg Napa cabbage, cut into smaller squares
4 tbsp Gochujang chilli paste (store bought paste usually contains soybean, chili powder, glutinous rice, malt powder, and salt)
15 garlic cloves
2-inch ginger
6 to 7 spring onions sliced, lengthwise
250 gms red raddish sliced or daikon raddish
1 carrot, peeled and cut into matchsticks
250 gms pineapple chunks
1 tbsp dried shrimp paste (optional)
3 tbsp salt
1 tbsp sugar
1 Nashi pear
1. Split the cabbage head, remove the hard core. Cut into smaller squares about a couple of inches wide. Rinse well. Drain. Mix the salt in. Cover and keep for 2 hours. Every 30 minutes toss the cabbage to ensure the salt is mixed well.
2. Peel and slice the red raddish, you can also use daikon raddish instead.
3. Cut the springs onions lengthwise, about 2 inches long.
4. Cut a carrot into matchsticks, too.
5. Blend the Gochujang paste with the garlic, ginger, nashi pear and sugar. Optional - one tablespoon of Korean soya sauce.
6. After 2 hours, drain the salt. Quickly rinse the cabbage. Drain. Put into a bowl. Add the Gochujang paste, the spring onions, pineapple chunks, carrot and raddish. Mix well. Be gentle.
7. If you would like to, add in the shrimp paste. Mix well. Check for seasoning, especially salt.
8. Add to sterilised mason jars, seal tight and eat after two weeks. It would take longer to ferment in the fridge but will be quicker when placed outside. Kimchi, they say, does not go bad – just becomes more sour. Unfortunately, it has never lasted long enough for me to find out.
Note: You can also add the vinegar to the mix, to slow the fermentation process down. Vinegar inhibits or slows down bacterial action. This recipe is inspired by and adapted from Australian Food blogger Marion Grasby.