I kimchi clearly now the rain has gone. ☔️😜 Traditionally, the Korean side dish kimchi is made with cabbage as the main ingredient, but it can actually be made with any vegetable, and there are so many variations. What do you do with your kimchi? I add it to EVERYTHING.. pancakes, fried rice, grilled cheese toasts, burgers.. even Bloody Mary’s!!.. The longer it ferments, the stronger the flavour and the probiotic content. Some leave it at room temperature to ferment for a couple of days before putting it in the fridge, but I refrigerate after making it.
1. Cut cabbage into bite-size squares, add 1 cup cold water & salt
Ingredients
Instructions
2. Using hands, massage the salt into cabbage for a few minutes, set aside
3. Place cut carrots, spring onions, and Choi sum in a bowl, set aside
4. Mix the remaining ingredients in a bowl to make a paste, add carrots, spring onions, and Choi sum
5. Rinse the cabbage well, drain away excess water and add to the paste
6. Place kimchi in the pickling jar, press top of the mixture down firmly to eliminate any air getting in
7. Let the fermentation process begin. It will be ready in 48 hours
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[…] of all Korean dishes, and what a treat to make it at home. So delicate and light, often eaten as a side dish in Korea, I make it a meal for the whole family, and everyone loves it. The secret to making this […]