Kimchi

Kimchi is a really spicy Korean pickle, but it really needs ingredients like daikon (Korean radish) that are hard to find from mainstream supermarkets. Now I work near all those Asian supermarkets in the centre of London I can pick up what I need at lunchtime, so it’s time we tried making it!

I’m following this step-by-step guide form The Kitchn.

It all start with napa cabbage, or Chinese leaf.

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This gets cored and chopped into 5cm wide strips, salted and covered in water in a bowl. This stands for 2 hours with a weighted plate on top of it.

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After standing it gets rinsed 3 times then left to dry for half and hour.

The flavours come from a paste of garlic, ginger, sugar, pepper flakes, fish sauce & umami dust. Kimchi is normally made with sea food, but this recipe I’m following is a veg version, so I’m adding that flavour back with the fish sauce and umami dust.

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Next comes the daikon radish, also called white radish, or as it was in the Chinese store I went to: mooli. This gets peeled, and 80z weighed out (about a 3rd of it, but I couldn’t find a smaller one in the store!) and chopped into matchsticks. Spring onions get copped into 3cm chunks.

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With everything chopped up, it all goes into the paste, and mixed in by hand (fun!).

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This gets packed down into a plastic container, and a surprising amount of liquid comes out to just about cover the kimchi.

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A lid goes on, and this will sit at room temperature to ferment for 5 days, before going into the fridge ready for use. Apparently it’s best to leave for a couple of weeks before using for the best taste. Look out for it as a side to future Stir Frydays!

 

 

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