We are such fans of Korean food and culture. What food defines Korean Cuisine better than Kimchi!!!
Although Asian food is not hard to buy in the UK, both of us did not like the taste of store bought pre-made kimchi. We decided than to learn to make our own!!! Angelina first started learning to make kimchi from her future mother-in-law at the end of 2013 (a Singaporean by the way) and have since adopted it to fit our own taste. We tend to use whatever we can find and omit ingredients such as radish which is hard to come by even in asian markets in the UK. We have added radish to this recipe but you can also omit it if you can’t find one.
The method of our kimchi making is not the traditional Korean way who soak and ferment their cabbages whole. As engineering students where time is crucial, we pre-cut our cabbage into smaller pieces before soaking and fermenting them.
Here’s what you need to make your own simple kimchi!!
1 medium chinese cabbage
enough water in a large pot to cover the cabbage
1 cup sea salt
half a radish julienne
1/2 cup gochugaru (coarse korean red pepper)
2 TBSP fish sauce
8 minced garlic clove
minced ginger (thumb size)
1/2 tsp sugar
1/2 cup water
- Chop your cabbage into smaller pieces and soak in a large pot of water with sea salt. Place a weight over the pot to ensure all the cabbage is soaked under water.
- Soak for 8-10 hours, the cabbage will pickle have a rubbery texture.
- Once ready, wash the cabbage thoroughly and squeeze out remaining water.
- Place cabbage, radish and scallions in a pot.
- In a bowl, mix the red pepper, fish sauce, garlic, ginger, sugar and water.
- Mix all ingredients together with a glove until all vegetables are well covered in the kimchi sauce.
- Transfer to a glass container with lid and leave out to ferment overnight. Put the glass container in the fridge the next day.
You can consume the kimchi immediately but it taste better after fermenting for a couple of days.