Kimchee for the Faint Hearted
Kimchee for the Faint Hearted
Ingredients
· 1 cup (250 ml) sea salt flakes
· 1 head Korean/ Chinese cabbage, sliced into 1 cm slices
· 1½ tbsp salt
· ½ Daikon radish (moo), sliced into ½ cm slices (about 2 cups, or 500ml)
· 2 tbsp rice flour
· 5 garlic cloves chopped up (or, even better, squeezed through a garlic press.)
· 2 cm piece ginger, finely grated.
· ½ Brown Onion, diced
· 4 Anchovies (Optional)
· 2 tbsp sugar
· 3–4 spring onions, sliced
Instructions
Standing time 3 days
You will need to begin this recipe 3 days ahead because the initial ferment takes that long.
Combine the salt with 3 cups of water and stir until the salt dissolves. Pour the salt water over the cabbage leaves in a large bowl and let it stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage thoroughly three times and drain well. Set aside.
Mix the 1½ tbsp salt with the radish in a bowl, leave for 15 minutes, then drain off moisture and set aside.
Place 1 cup water and 2 tbsp rice flour in a small pot. Put it on a low heat burner and stir continuously. Don’t stop! Bring the paste to the boil, stirring continuously. This should take about a minute or two. If it gets too ‘gluggy’, add a little more water to achieve a thick paste. Turn off the heat, place the rice paste into a bowl and let cool.
Smash up the sugar, garlic, ginger and onion (& Anchovies, if used) in a blender.
Mix all the ingredients (smashed up spices, rice paste, diced onion and Daikon radish) with the cabbage in a large bowl, adding the chopped spring onions towards the end.
Pack the kimchi into a clean sterilised glass jar (Sterilise jars by rinsing them with boiling water.) and let it ferment for 2–3 days at room temperature. After three days, place the kimchi in the fridge until it’s fermented to your liking. It may take one or two more days but keep trying it until the taste suits you, but it can be eaten at any time, including inside the three days.
The brew will become a little ‘watery’, so make sure the veggies are pushed down below the water line for maximum longevity.
Info: Salting the cabbage and radish kills off surface bacteria, fungi and yeasts so that only the lacto bacillus that causes the fermentation which is inside the leaves survives. This is really good for pernickety, colic-y digestive systems as it settles everything inside down to a dull simmer, so to speak. Initially, the brew will taste a little salty, but this fades as it gets used up in fermentation until at about the five to six day mark, it’s gone altogether. The juice is REALLY great soup stock!