KimChi Recipe

KimChi Recipe

(Pickled Chinese Cabbage)

Ingredients :

1 large white Chinese cabbage

6 scallions, chopped finely

6 cloves garlic, chopped finely

4 fresh red cilies, chopped finely

3 teaspoons fresh ginger, chopped finely

2 cups dashi stock

2 teaspoons light soy sauce

Salt to taste

Cayenne pepper

Pinch of monosodium glutamate (optional)

 

Method :

Cut and remove the base of the cabbage. Slice lengthways into 8 segments. Place them under the sun to dry for half a day. Cut each segment further into halves crossways. Then put into an unglazed earthenware pot alternately with handfuls of salt and a sprinkling of cayenne pepper, resulting in a few layers. Cover with a wooden lid to fit tightly so that it rests directly on the cabbage without any spaces in between. Weight down the lid with a heavy stone and leave for a week. When ready, rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.

 

Slice into 2.5 cm sections or chop finely if preferred and put into the rinsed-out jar, this time layering with the garlic, onions, ginger and chilies. Fill the pot with the dashi stock mixed with the soy sauce and monosodium glutamate. Cover with wax paper and cover back with the lid and refrigerate. Kimchi will be ready for serving after 4 to 5 days. Serve with hot steamed rice and a dash of soy sauce.

 

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