Chinese Cabbage Kimchee, a staple in Korean cuisine.
History and background: Kimchee
Kimchi, a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups and stews
- 1 Napa Cabbage (Chinese cabbage)
- 6-7 cloves of garlic crushed
- Half cup of sea salt
- 6 green onions sliced
- 1 tbsp fresh ginger grated
- 4 cups of water
- 2 tbsp of Thai chilies blitzed into a powder (I used 1 tbsp) and if you can get Korean pepper powder where you are it is 3/4 cup.
- Tear the cabbage into pieces and put in a bowl, add salt and 3 cups of the water leave the container on the kitchen top for an hour and a half turning occasionally.
- Add all the other ingredients to a smaller bowl and add one cup of water. Set to one side.
- When the cabbage is ready, rinse it twice with cold water add the other ingredients to the cabbage and put in a sealable container and leave on your kitchen top for one day.
- The next day put the container in the fridge and after two days you can sample it.
- Hubby thought it was like the normal Thai cabbage I make and did a little dance but even though it was spicy he liked it.
- It didn’t look as red as some Kimchee I have seen but maybe that is because I didn’t use the Korean pepper powder which does look very red in the photos I have seen of it (but can’t buy).
Prepared, tried, and tested by Carol Taylor