Kimchi

Kimchi is synonymous with Korean Food. They eat it with everything and it is a main component in dishes such as kimchi fried rice or kimchi Jjigae which is a Kimchi based stew. But making your own Kimchi shouldn't be too daunting and as it keeps forever there is no fear of it ever going off .

Ingredients

1 Chinese cabbage, cut to your preference
1 Litre of water
1 cup of sea salt
3 Spring Onions chopped

 Kimchi paste Ingredients

1 Cup of Korean Chilli Powder
65ml of Korean Fish sauce
2 Tbsps of Minced Garlic
1/2 Tbsp Garlic minced
3 Tbsp of Korean Plum extract
1/2 Onion  Puree
1 Pear Grinded
Rice Starch:  Cold Water one cup = Rice starch powder 1.5 Tbsp, Heat in a saucepan over a medium heat until it gets sticky.

Method 

1) The day before add the Chinese Cabbage Leaves into a large bowl with the water and seasalt. Leave until it gets soft about 24 hrs and then discard the water and squeeze the cabbage leaves to drain the cabbage of all its moisture. Leave in the sieve for the cabbage to remove more moisture.

2) Make up the sauce by putting the garlic, ginger and pear into a chopper until it forms a puree then add the cooled down rice starch, Korean Chilli Powder, Plum extract and Fish sauce. Add this to the cabbage and mix well with your hands( use gloves for this process.

3) Add chopped Spring Onions.

4) Then Fill Jars up with the Kimchi, Leave the jar one-day at room temperature before you refrigerate. It should be ready to eat in 3 days the longer it is stored the stronger the taste.

It is important to note that Kimchi is a natural probiotic and very good for you




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