I view Kimchi as the hot Korean version of sauerkraut. The Koreans are hooked on this: average daily consumption is 125g per person. The original Korean recipe calls for Chinese cabbage, but as I haven’t seen one around these parts (deepest rural Suffolk) for a while, I find pointy cabbage (or hispy) works well. Although this may sound very hot, the fermenting process tempers the heat. This recipe is open to your own variations in vegetable content and flavours. I generally don’t add chilli, but enjoy the ginger and garlic.
1 pointy cabbage
1 carrot
6 red radishes
2” piece Daikon radish or ½ small turnip
(if available, not essential)
2-4 cups water with 2-4 tsp
sea salt mixed in
1-2 strips wakame seaweed, cut into
small pieces
2-3 cloves garlic, minced
1 red chilli, finely chopped (optional)
2 tbsp finely grated ginger
Finely chop cabbage, slice other
vegetables, place in a bowl and pour in enough of the salted water to cover.
Place a plate on top to keep veggies under the water and leave overnight. Pour
the water off the veggies and keep to one side. Mix the spices to a paste and
mix into the veggies along with the seaweed. Place the veggie mix into a glass
jar. Add just enough of the saved brine to cover. Place a cabbage leaf or a ziplock bag with brine in it on top to keep the veggies submerged. Cover loosely and leave in a warm place to ferment for about a
week. Move to a cold place or your fridge.
It will keep for some time, unless you eat it all!
Mix
sauerkraut, kimchi or other pickles through chopped Steamed Kale for a tasty
dish.
