Kim chi

Kim chi

Pickled Chinese cabbage

By
From
The Complete Asian Cookbook
Makes
750 g
Photographer
Alan Benson

‘Kim chi’ is one of Korea’s national dishes, with as many versions as there are cooks. This is a combination of three recipes, and while it may have an unorthodox touch in the Japanese dashi stock, it is a very tasty version of ‘kim chi’.

Ingredients

Quantity Ingredient
1 large head chinese cabbage
salt
cayenne pepper
6 spring onions, thinly sliced
6 garlic cloves, finely chopped
3 fresh red chillies, seeded and finely chopped
1 teaspoon fresh ginger, finely chopped
500ml Dashi
2 teaspoons light soy sauce

Method

  1. Cut the base off the cabbage, then slice lengthways into six segments. Dry in the sun for half a day, cut each segment in half widthways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weigh it down with a heavy stone and leave for 1 week.
  2. Rinse the cabbage thoroughly under cold running water, then squeeze out as much moisture as possible. Slice into 2.5 cm sections or chop more finely if preferred and put into the cleaned pot, this time layering with the spring onion, garlic, chilli and ginger. Fill the pot with the combined dashi and soy sauce. Cover with baking paper, cover with a lid, and refrigerate.
  3. After 4–5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.

Note

  • In cold weather kim chi does not require refrigeration, but when the weather is warm, store in the refrigerator for up to 3 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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