Print Share

Suffolk Kimchi

The Koreans are hooked on their hot version of sauerkraut: average daily consumption is 125g per person. Their recipe calls for Chinese cabbage, but as I haven’t seen one around these parts for a while (I live in rural Suffolk), I use pointy (or hispy) cabbage which works well. Although this may sound very hot, the fermenting process tempers the heat. This recipe is open to your own variations in vegetable content and intensity of flavours. Personally, I never add chilli.
Course Lunch, Main Dish
Cuisine Korean, Macrobiotic
Prep Time 30 minutes
Total Time 33 minutes
Servings 6 people

Ingredients

  • 1 Pointy cabbage Or savoy cabbage
  • 1 Carrot
  • 4 Red Radishes
  • 2" Piece Daikon Radish or ½ small Turnip
  • 2-4 Cups Water with 2-4 level dessertsp Sea Salt mixed in
  • 1-2 Strips Wakame Seaweed, cut into small pieces (optional)
  • 2-3 Cloves Garlic, minced
  • 1 Red chilli, finely chopped
  • 2 Tablespoons Finely grated ginger
  • 1 Onion, finely diced

Instructions

  • Finely chop cabbage, slice the carrot, radishes/turnip, place in a bowl and pour in enough of the salted water to cover. Place a plate on top to keep veggies under the water and leave overnight.
  • Drain the veggies, reserving the water.
  • Mix the spices and onion into a paste and mix into the veggies along with the seaweed.
  • Press the veggie mix firmly down into a glass jar. Add just enough of the saved brine to cover.
  • Place a ziplock bag with brine in it on top to keep the veggies submerged. Leave to ferment for about a week. Move to a cold place or your fridge.
  • It will keep for some time (1 or more months).