I am a great fan of kimchi and I tested for the first time making some, I took advantage of the confinement to do so. It is actually very simple and absolutely delicious, I finished it quite quickly because I eat it with almost all my meals…Can’t wait to make some more !
– 1 large Chinese cabbage
– 1/2 black radish (I used a yellow radish)
– 1 tbsp gochugaru red pepper powder (or cayenne pepper if you can’t find it easily) – I used Italian chili paste
– 2 cloves garlic
– 2 tbsp nuoc-mam fish sauce (you can do without if you are vegan or vegetarian)
– 1 tbsp soy sauce
– 1 large piece of ginger
– 10g of sugar
– 150g of salt
– 1 large jar (about 500ml)
– you can also add some grated carrots, or chives
1. Dissolve the salt in 1 liter of cold water. Cut the cabbage into small pieces. Keep two whole leaves aside. Put everything in water. Put a weight on it (a large bowl for example).
2. Leave for about 3 or 4 hours until the cabbage becomes very flexible. Add the radish cut in half slices 30 minutes before the end (and carrots and chives if you want).
3. Rinse the cabbage and radish several times with fresh water, and drain. Let dry at least 15 minutes.
4. In a bowl, mix the sauces, the crushed garlic, the grated ginger, the chilli and the sugar.
5. Add half of the cabbage and radishes, mix well. Add the rest and mix again.
6. Fill your jar by packing it well. Be careful to leave a little bit of room before closing because the fermentation will make the whole thing expand a bit. Finish with your 2 large leaves. Close your jar.
7. Leave 1 week in a place in your kitchen, but not in direct sunlight.
8. Then you can put in the fridge! This kimchi can be kept cool for a long time, and I personally put it everywhere, it’s a real delight! It awakens rice noodles, or decorates a stir-fried beef, a bowl of rice, …