Preserve
Kimchi
PreserveOrigin: Korea
Korean fermented napa cabbage with chilli, garlic, ginger and salted seafood notes—crisp, spicy, and sour.
Prep
1 hr 30 min
Cook
—
Total time
1 hr 30 min
Portions
10
Total weight
1175 g
Per portion
117.5 g
Ingredients
- Cabbage1000 g
- Salt50 g
- Garlic30 g
- Ginger15 g
- Chili Pepper40 g
- Spring Onion40 g
Method
Salt the cabbage
- Quarter and salt the cabbage, resting until flexible, then rinse and drain well.
Make the paste
- Blitz or pound garlic, ginger, and chilli into a paste; fold in sliced spring onion.
Mix and ferment
- Coat every leaf with the paste, pack into a jar, and ferment cool until tangy.
- Refrigerate to hold.
Serving
Serve as a banchan, in stews (jjigae), or folded into fried rice and pancakes.
Storage
Refrigerate in a sealed container; flavour deepens for weeks.