Kimchi
The autumn is always time to make kimchi in my kitchen. It helps keep your digestion healthy while switching to the slightly heavier winter foods.
Method
- 1
Remove the tough outer leaves of the cabbage. Sl;ice lengthways in half. Remove the core and then slice into 5 cm pieces,
- 2
Add to a plastic bowl with the salt and leave something heavyu on top. Set a plate for example. Leave for a few hours . The recipe says8- I normally leave it for the morning and then proceed.
- 3
Mix together your marinade in a separate big plastic bowl: Chili paste, garlic, chili powder, ginger.
- 4
At this point I quickly rinse and then squeeze as much water as possible from the napa cabbage. Add the vegetables all to the marinade. Cabbage, radises, asian pear , spring onions and carrots
- 5
Divide between the 2 glass and really press it into the marinade. leave on the table - (not fridge) for 2 days to start the fermentation process. Lift the lids once and then transfer to the fridge and it will keep- unless you eat it fast.
Good to know
The recipe says 4 days in the fridge before you even start eating it. I start as soon as it is cold and eat it with anything from fried rice through a good barbecue or my vegetarian dishes. It add just something extra. You can try this with an apple insteda of teh Asian pear.
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