South Korean Kimchi Recipe
Early research indicates kimchi may be able to strengthen your immune system. The bacteria that help ferment kimchi have been connected to improved immune function and lower levels of inflammation triggered by disease. The vitamin C found in kimchi can also help boost your immune health.
*Pair with any rich and spicy red wine
Subscribe online to Brad's Wine
Kimchi (makes 1 kg)
1 large Chinese cabbage (you can use iceberg lettuce or other lettuce)
4 litres water
100 gms coarse salt
1 small head of garlic, peeled and finely minced
1 (6cm) piece of fresh ginger, peeled and minced 60mls fish sauce
1/2 cup Korean chili powder or cdried red chilli powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated 1 teaspoon sugar
Slice the cabbage lengthwise in half, then slice each half lengthwise into three sections. Cut out and discard the tough stem area. Dissolve the salt in the water in a large container, then submerge the cabbage under the water. Put a plate on top to make sure the cabbage stays under water, then let stand for 2 hours. Mix the other ingredients in a large bowl. Drain the cabbage, rinse it and squeeze it dry.
Mix everything together with your hands (maybe best with kitchen gloves). Pack the kimchi into a clean storage jar large enough to hold it all and cover it tightly. Let the jar stand for one to two days in a cool place.
Check the kimchi after one to two days. If it is bubbling a bit, it is ready and should be refrigerated. If not, let it stand another day, when it should then be ready. Serve or store in the refrigerator. If you want, add a sprinkling of toasted sesame seeds over the kimchi for serving. Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented and starts getting funky!
Check out Brad's recipe book
Around the World with Bradley Mitton - view and order at this link