Sainsburys Kimchi Food
QUICK KIMCHI
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Time 20m
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
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- Cut the heads of Chinese leaf into quarters, then cut into roughly 4-5cm wide pieces. In a large pot or bowl, mix the salt with 500ml water from a freshly boiled kettle and stir until completely dissolved, then add another 1.5 litres very cold water. Place the Chinese leaf in the brine and weigh down with a plate to keep it submerged. Refrigerate for 2 hours; the Chinese leaf should be quite wilted.
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- Remove the Chinese leaf from the fridge and drain. Rinse with cold running water once and drain very well, squeezing out as much water as possible. Combine the spice paste with the Chinese leaf in a bowl and mix really well until thoroughly coated. Cover and leave to stand at room temperature for about 4 hours; it will wilt further. Pack into a 1-litre Kilner jar. Loosely close the lid and sit the jar on a plate to catch any drips. Leave at room temperature for 24 hours, stirring occasionally (a chopstick is an ideal implement). The kimchi will smell very pungent. Seal the lid and move to the fridge. Let it mature for a week. Use within 1 month.
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