I recently discovered this dish in a food magazine and i couldn’t wait trying it as i love sauerkraut and this is its Korean equivalent . It can be kept months in the fridge as it matures and gets better in time . I decided to eat mine after 6 months of fermentation . I have to say it is very good , spicy and i just eat mine with plain white rice for a healthy meal after work. This version is easy as i used everyday products , because many recipes had typical Korean spices that i cannot find in Ireland.
*1 Chinese cabbage ( also called Napa cabbage)
*1/4 cup of sea salt
*1 tbsp of garlic puree
*1 tsp of sugar
*4 tbsp of red chilli flakes
*4 spring onions
*1 cup of fish sauce
1.Cut the cabbage lengthwise into quarters , remove the core. Cut each quarters into 6.
2.Place the cabbage with the sea salt into a bowl , mix well then cover with water and let it stand for 2 hours.
3.Rinse the cabbage three times to remove any remaining salt then drain.
4.In a bowl , mix together the chilli flakes , garlic puree, sugar , fish sauce and the finely sliced spring onions.Add the cabbage then using gloves , mix well by hand so all the cabbage is coated .
5.Place the kimchi into a sterilized jar , pressing down with a spoon . Close the jar place it on a plate to catch any overflow due to the fermentation.
6.Leave it 5 days at room temperature before placing it in the fridge. It can be eaten after 2 weeks and can be kept for months.