Kimchi is a popular side dish in the Korean cuisine made out of fermented cabbage. Usually served with rice alongside other banchan (side dishes) but it can also be used as an ingredient in dishes like the spicy stew called kimchi jjigae and the kimchi fried rice called kimchi bokkeumbap.
Kimchi is one of the oldest Asian dishes, in fact it was referenced in one of the oldest Chinese poetry making it at least 3000 years old. The earliest versions were just simply made out of salted vegetables until the 12th century when spices and other flavours were introduced. Then on the 17th century chilli peppers were introduced to Korea which is the ancestor of the Kimchi we all know today.
- 1 pc Napa cabbage
- ½ cup kosher salt
- 200 g daikon radish, cut into matchsticks
- 4 stalks spring onions, sliced
- ⅓ cup Korean red pepper powder
- 1½ tsp sugar
- ¼ cup fish sauce
- 1 thumb sized fresh ginger, minced
- 6 cloves garlic, minced
- Chop cabbage into 2 inch piece sections then place in a very large bowl.
- Sprinkle with salt and toss until salt is distributed evenly.
- Pour enough water to cover everything then cover with cling wrap then set it aside in room temperature for 24 hours.
- Drain cabbage then rinse it with cold water, gently squeeze the cabbage to remove excess liquid. Set aside then place in a separate bowl.
- Combine all the remaining ingredients in large bowl and stir well to combine then add the cabbage and mix using your hands. Make sure cabbage is well coated with the mixture.
- Place in a large jar enough to hold everything then tightly then cover it. Set it aside in a cool dark place for 24 hours.
- Open jar to let the gasses out then seal it again then refrigerate for at least 1 week.