Kimchi
A popular dish that is an on trend must have.
Appetizer/Shareable
Main Course
Gluten free
Ingredients per serving
First Fermentation
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Salt, coarse 285.0 g
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Water 2.0 L
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Napa cabbage 3.0 kg
Prepare the Kimchi and Vegetables
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Korean mustard leaves 100.0 g
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Minari (Korean parsley) 45.0 g
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Spring onion(s) 100.0 g
Prepare the Seasoning
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Anchovy, salted 35.0 g
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Gochugaru 30.0 g
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Garlic, finely diced 25.0 g
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Ginger, finely diced 4.0 g
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Sae woot jeot (salted shrimps) 60.0 g
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Water 0.25 L
To Assemble
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Oyster, tinned 115.0 g
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Sugar 20.0 g
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Salt, kosher 12.0 g
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Korean radish – Turnip or Daikon (peeled and julienned 4cm long) 1.0 kg
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Leek (washed and sliced diagonally) 70.0 g
Preparation
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First Fermentation
- In a large bowl, dissolve the salt in1liter 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 into4 cmpieces: 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.
