Back in November last year, I received a Korean-themed Kitchen Nomad box. One of the items in the box was this tin of Kimchi. I went to investigate and learned that it is made of fermented vegetables - in fact, traditionally it is allowed to ferment underground in jars for months. It may be Korea's national dish but it really didn't appeal to me so it's been in the cupboard ever since ! I decided to be brave and try it this weekend though and it was actually better than I expected. This tinned variety was made with cabbage and just tasted like spicy sauerkraut. If you fancy trying your own, here's a recipe for you to make it yourself..
600g Chinese cabbage
30g sea salt
1 onion, chopped
20g chives, chopped
1/2tsp chilli powder
1 clove of garlic, minced
2tsp fish sauce
3tsp rice vinegar
Separate and wash the cabbage leaves. Lay them on a baking tray and cover with salt. Leave to macerate for 4 hours, turning once or twice.
After this time, put the leaves in a sieve and remove the excess salt with your hands.
Rip the leaves in half lengthways.
In a large bowl, mix the onion, chives, chilli powder, garlic, ginger, fish sauce, honey and rice vinegar, then add the leaves and stir so that they are completely covered. Leave for a few minutes and it's ready.
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