Kimchi
(19 Jul 2019)

Kimchi

Kimchi
Recipe by Josh Wiid


1 Chinese Cabbage
30g Salt
1 Daikon Radish
1 Pear
½ Onion
1 Ginger thumb
5 Garlic Cloves
60g Gochugaru ( Korean Red Pepper Powder )
1 tsp Thai Fish Sauce
5 Spring Onions


Rinse the cabbage to remove any excess dirt. Rub the salt into the cabbage leaves, to start drawing the liquid out. Weight the cabbage down and set aside.
Slice the daikon and pear with a sharp knife or mandolin, and set aside in a bowl.
To make the spice paste, blits the remaining ingredients in a blender until smooth. Set aside.
Drain the water off of the cabbage, and squeeze out any remaining liquid. Mix with the Daikon in a large bowl.
Massage the paste into the cabbage and daikon, covering them entirely. Once all the paste is incorporated into the vegetable mix, pack tightly into a clean glass jar.
Close the lid on the jar, and place out of direct sunlight to allow Fermentation process to start.
Ensure that the Kimchi is burped daily. Store at room temperature for a few days, before moving to your fridge.

 

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