serves
20
prep
20 minutes
cook
2 minutes
difficulty
Easy
serves
20
people
preparation
20
minutes
cooking
2
minutes
difficulty
Easy
level
Ingredients
- 1 cup sea salt
- 1 head Korean/ Chinese cabbage, sliced into 4 cm rectangular slices
- 1½ tbsp salt
- ½ Korean radish (moo), sliced into ½ cm slices (about 2 cups)
- 2 tbsp rice flour
- ½ cup gochugaru (Korean chilli powder), or to taste
- 5–6 garlic cloves
- 2 cm piece ginger
- ½ onion, diced
- 1 tbsp saewoo gert (Korean salted shrimp)
- 2–3 tbsp fish sauce or Korean anchovy sauce
- 2 tbsp sugar
- 3–4 spring onions, sliced
Standing time 3 days
You will need to begin this recipe 3 days ahead.
Instructions
Combine the salt with 3 cups water and stir until the salt dissolves. Pour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.
Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.
Place 1 cup water and rice flour in a small pot and bring the paste to a boil, stirring continuously. This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.
Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, onion and salted shrimp in a blender.
Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.
Pack the kimchi into a clean Tupperware container or a glass jar and let it ferment for 2–3 days at room temperature. Place the kimchi in the fridge until it’s fermented to your liking.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
