How to make Kimchi
Free Range Living
Troy and Pascale transitioned from the minimalist sailing of Mirrool to radical self-sufficiency in the South West of Western Australia. Explore their homesteading forensics and maritime legacy.
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When we were in Cairns we were lucky enough to meet Korean Chef, Sally who showed us her family recipe for the traditional Korean dish Kim-chi. Follow along as we visit the Korean Grocer to collect specialty ingredients and then we take you through each step to prepare this tasty fermented cabbage dish.
KIMCHI RECIPE
Ingredients
1 Wombok (Napa) Cabbage
1 small bulb of garlic finely diced or minced
1 inch piece of ginger diced
Spring Onions
2 peeled Diakon radishes
1 & 1/2 cups cooked white rice
Salt
4 tablespoons Salted Krill
7 tablespoons Gochugaru
Korean Fish Sauce (ours was CJ Fish Sauce made from Sand Lance)
Method
Cut cabbage into quarters length ways and then dice in to inch wide pieces. Place in a bowl of warm salty water (about 1 tablespoon of salt per 1.5L). Leave cabbage to soak for at least 1 hour.
Meanwhile chop 1 Diakon radish and place in a food processor bowl. Then add all the garlic, ginger, salted krill, white rice and 200mL of fresh water. Blitz until smooth. Taste to see if it is to your liking, the flavour will be quite intense but will mellow once mixed with the cabbage.
Next, julienne the remaining radish and slice the green part of the spring onion open lengthways and then cut into 2 inch wide pieces. Place the onion and diakon in a bowl, stir through the paste and also add 7 tablespoons of Gochugaru, 1/2 cup of Korean fish sauce and a splash of water. Mix through and seal until the cabbage has finished being marinated.
Once cabbage is done rinse in fresh water and squeeze out any excess water. Unwrap the pepper mixture and divide evenly amongst all the cabbage stirring the mixture through with your hands.
Once evenly coated, place the cabbage in clean jars. Keep at room temperature for at least 3 days to ferment.
Kimchi will last months out of the fridge like this and it’s sour funky flavours will develop more over time (if you can wait!).
The link to my Gourmet Sailor Instagram is here:
https://www.instagram.com/gourmetsailor/
Music Credits
From Indigo – Justnormal (www.epidemicsound.com)
Ice Hot Temperament 1 – Hakan Eriksson (www.epidemicsound.com)
Sumiamasen – Calm Shores (www.epidemicsound.com)
Kimchi – Formidble Vegetable Sound System (https://music.formidablevegetable.com.au)
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