Recipe Ingredient
- 1 whole chinese cabbage (approx 1.5kg)
- 8 cups water (for soaking)
- 8 tablespoon Korean chilli powder (Goju Garu)
- 4 tablespoon of salted anchovies sauce (available in any Korean supermarket)
- 1/2 cup coarse salt / sea salt (for pickling)
- 3 tablespoon chopped garlic
- 2 tablespoon chopped ginger
- 1.5 cup chives (cut to 2 cm length)
- 3 tbs jullienned radish (optional)
Instructions
- Wash each Chinese cabbage leaves thoroughly
- In a large mixing bowl, rub salt on each leaf with salt
- Fill the mixing bowl with water and weigh the cabbage down with plates so that all leaves are submerged into the water. Leave to pickle for 4 hours.
- Meanwhile, mix the chilli powder, salted anchovies sauce, garlic, ginger, chives and radish together into a thick paste.
- After 4 hours, rinse the cabbage and squeeze out excess water.
- Mix the chilli paste into the cabbage, cut to 3cm legths, arrange and put them into plastic containers. Set aside overnight
- Finally, put the kimchi into the refrigerator (ideal temperature will be 4 deg celcius)and can be consumed when chilled.
- Note : For those who wish to add in fermented anchovies (available in Korean supermarkets) into the chilli paste, use 2 tbs of salted anchovies sauce with 2 tbs of fermented anchovies instead of 4 tbs of salted anchovies sauce mentioned above. The kimchi can last for approximately a week.
