The classic Korean recipe with fermented veggies is going to your next family favourite. Loaded with exotic veggies and flavorful seasoning, Kimchi is a must-try!
KIMCHI
Ingredients
500 grams Chinese cabbage, washed
Salt to taste
1 tbsp rice flour
70 grams white radish
2 spring onions
6-8 Chinese chives
¼ cup Korean red chilli powder
1 ½ tbsps garlic paste
1 inch ginger piece
2 tbsps fish sauce
2 tsps castor sugar
Method
1. Cut the cabbage in quarters lengthwise, sprinkle salt in every layer of the cabbage. Transfer on to a deep container, place a flat tray on it and place a heavy weight on top. Set aside for 2-3 hours.
2. Heat a non-stick pan, add rice flour and 1¼ cups water and whisk till well combined. Cook till the mixture thickens, whisking in between.
3. Trim the top of the radish and thinly slice into roundels. Thinly cut into thin strips and set aside.
4. Thinly slice spring onions and cut chives into ½ inch pieces. Set aside.
5. Take the prepared rice flour mixture in a bowl, add Korean red chilli powder, garlic paste and grate ginger into it. Add 2 tbsps fish sauce and 2 tsps castor sugar and ½ tsp salt and mix well.
6. Transfer the chopped radish, spring onions and Chinese chives and mix well. Set aside.
7. Transfer the cabbage on a plate and discard the water from the container. Rinse the cabbage with fresh water and squeeze to remove excess water and place on a sieve.
8. Apply the prepared mixture on to each layer of the cabbage. Transfer into an air tight jar and set aside for 1 day.
9. Store in an air tight container or serve as required.
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11 сен 2024
