Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 1 wombok
- 1 clove garlic, crushed
- 3centimeters piece ginger, peeled, finely grated
- 2tablespoons fish sauce
- 1tablespoons gochujang
- 1tablespoons caster sugar
- 1/4 cup apple cider vinegar
- 1 carrot, peeled
- 2 spring onions, thinly sliced
Description
Making traditional kimchi is an art in itself. It requires time, patience and skill. Our easy-to-make recipe means you'll be adding an exciting condiment to your repertoire in no time.
Instruction tip
Prepping tip:The best thing about making your own kimchi is that you can adapt the flavours to your taste. If you’re a chilli-lover, increase the gochujang in our recipe to 2 tbs. Flavours will intensify over time. The garlic especially will become more pronounced (even overnight); if garlic is your thing, add 2 cloves. Not a fan of fish sauce? Reduce to 1 tbs or leave it out altogether.
Method
Step 1 of 6
Separate cabbage leaves from wombok. Arrange in 3-4 stacks and cut into 2cm-thick strips. Place in a large glass or ceramic bowl. Add 1 tbs table salt. Use clean hands to toss until well combined. Set aside for 1 hour.
Step 2 of 6
Combine garlic, ginger, fish sauce, gochujang, sugar and apple cider vinegar in a small bowl (see tip).
Step 3 of 6
Rinse cabbage by filling the bowl with clean water and washing between leaves. Drain into a colander. Rinse bowl to remove any remaining salt. Fill bowl with clean cold water and rinse cabbage again. Drain.
Step 4 of 6
Place a clean tea towel on a work surface and spread cabbage out evenly over towel. Place a second clean tea towel on top and thoroughly pat cabbage dry. Return cabbage to bowl.
Step 5 of 6
Using a julienne peeler, shred carrot. Alternatively, cut into fine matchsticks or use a box grater to coarsely grate.
Step 6 of 6
Add carrot, onion and garlic mixture to cabbage. Toss until well combined. Set aside for 30 minutes to allow flavour to develop. Serve as is or transfer to one or more sterilised jars and place in the fridge for the flavours to further develop.
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