Kim Chi Recipe

RECIPES OF KOREA

Ingredients :

1

1/2 cup

1/2 teaspoon

5

2 cloves

5 cm

3 teaspoons

1 tablespoon

2 1/2 cups

Large Chinese cabbage

Sea salt

Cayenne pepper

Spring onions, finely chopped

Garlic, finely chopped

Fresh ginger, grated

Chopped fresh chili

Caster sugar

Cold water

• Cut the cabbage in half, then into large bite-sized pieces.
• Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer.
• Cover with a dinner plate that will fit as snugly as possible over the top of the cabbage.
• Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.
• Remove the weights and plate, pour off any liquid, then rinse the cabbage well under cold running water.
• Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onion, garlic, ginger, chili and sugar.
• Mix well to combine before spooning the cabbage into a large sterilized jar.
• Pour the water over the top and seal with a tight-fitting lid. Refrigerate for 3 to 4 days before eating.

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