kitchen how to...: Kimchi

kitchen how to...: Kimchi: "Makes around 2 litres I couldn't find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to..."

Kimchi

Makes around 2 litres

I couldn't find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to find the Korean chilli powder. I added a scant tsp of Mexican chilli powder for colour.

1 large Chinese cabbage
4 litre water

100g coarse salt

1 small head of garlic, peeled and finely minced
one 6cm piece of fresh ginger, peeled and minced
60ml fish sauce

80ml chilli paste
1 bunch spring onions cut into 3cm lengths
1 medium daikon radish, peeled and grated
1 tsp sugar or honey

Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

Mix the other ingredients in a very large metal or glass bowl. Drain the cabbage, rinse it, and squeeze it dry.

Pack the kimchi in a clean glass jar large enough to hold it all. Let stand for two days in a cool place, around room temperature. Check the kimchi after two days. If it's bubbling a bit, it's ready and can be refrigerated. If not, let it stand 1-2 more days, when it should be ready.

Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented