Recipe: Korean Kimchi

Due to the recent Korean craze I have, I decided to check out the recipe for Korean kimchi or rather known as preserved cabbage and share it with all of you. I will definately try preparing this dish if I got the time! The picture looks yummy and I simply can’t resist it!

Korean kimchi is very hot because of the chilli powder sour from the fermentation process, it’s good and refreshing.

Korean Kimchi Recipe

Prep:1m Cook:30m Servings:10

Ingredients:

5 heads of Chinese cabbage
2 white radishes
2 green onions
2 cups of hot red pepper powder
4 tablespoons of salt
4 tablespoons of sugar
5 cloves of garlic
1 root of fresh ginger
1 cup of tiny salted shrimp
Fresh oysters optional

Directions:

Carefully cut cabbage in half lengthwise. If the cabbage is unusually large, cut in half again, making 4 lengthwise quarters.
Sprinkling liberally with coarse salt and letting it sit for four hours, or by soaking over night, then turn occasionally
Julienne the radishes Finely -chop the green onions and mince or crush the garlic and ginger.
Mix the salted shrimp juice into the red pepper powder. (To take out some of the kimchi fire, reduce the amount of red pepper powder.) Add radish strips and knead well with hands. Add the remaining ingredients and mix thoroughly — use your hands because the next step is done by hand anyway.
Rinse the cabbage thoroughly in clean water and drain well. Pack the seasoned mixture between each leaf of the wilted cabbage.
Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely by wrapping the outer leaf around the section. Pack the bundles in a crock or kimchi jar. Keep at room temperature a day or two, then refrigerate. Cut to bite size before serving

Enjoy your freshly preserved kimchi !

`jazz out;-