Kimchi
Spicy fermented napa cabbage kimchi with fish sauce, garlic, ginger and daikon radish. Traditional Korean side dish serving four.
1,000g
60g
1,000ml
6clove
10g
40g
30ml
5g
150g
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | — | — | |
| 2 | | 60g | — | — | |
| 3 | | 1,000ml | — | — | |
| 4 | | 6clove | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 30ml | — | — | |
| 8 | | 5g | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 4piece | — | — |
Stand the cabbage on the board and cut it lengthways into quarters, then cut each quarter crossways into roughly 5 cm pieces.
Napa cabbage · 1,000 g
Transfer the cabbage pieces into the large bowl.
Scatter the coarse sea salt over the cabbage in the bowl.
Coarse sea salt · 60 gUse both hands to massage the salt firmly into the cabbage, squeezing and pressing until the leaves begin to soften and release some liquid.
Pour the water over the salted cabbage so it is fully submerged.
Water · 1,000 mlCover the bowl tightly with cling film.
Leave the cabbage to brine at room temperature for 2 hours until the leaves are pliable and well salted.
Tip the brined cabbage into the colander and let it drain thoroughly, discarding the brine.
Rinse the cabbage under cold running water, tossing it with your hands, then leave it in the colander to drain well.
Peel the garlic cloves on the board.
Garlic · 6 cloveMince the peeled garlic cloves as finely as possible into a paste-like texture.
Scrape the minced garlic into the small bowl.
Scrape the skin from the ginger with a peeler on the board.
Fresh ginger · 10 g
Grate the peeled ginger on the fine side of the grater directly onto the board.
Add the grated ginger to the small bowl with the garlic.
Add the gochugaru to the bowl.
Gochugaru · 40 gPour the fish sauce into the bowl.
Fish sauce · 30 mlAdd the sugar to the bowl.
Sugar · 5 gStir everything together firmly until you have a thick, uniform red paste.
Peel the daikon on the board, removing all the skin.
Daikon radish · 150 gCut the peeled daikon into thin matchsticks roughly 5 cm long.
Transfer the julienned daikon into the large mixing bowl.
Trim the roots and any wilted tops from the spring onions.
Spring onions · 4 piecePeel away any damaged or slimy outer layers from the trimmed spring onions.
Cut the peeled spring onions on a slight angle into 3 cm lengths.
Add the sliced spring onions to the bowl with the daikon.
Add the drained rinsed cabbage to the bowl with the daikon and spring onions.
Spoon all of the gochugaru paste into the bowl over the vegetables.
Wearing gloves to protect your hands from the chilli, use both hands to work the paste thoroughly into every piece of cabbage, daikon and spring onion until everything is evenly and deeply coated.
Pack the kimchi into the serving bowl and bring it to the table straight away as a fresh side dish, or cover and refrigerate for up to a week as it ferments and deepens in flavour.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 g | | Stand the cabbage on the board and cut it lengthways into quarters, then cut each quarter crossways into roughly 5 cm pieces.⏱ 1 minResultQuartered napa cabbage |
| 2 | Quartered napa cabbagestep 1 | | Transfer the cabbage pieces into the large bowl.⏱ 10sResultQuartered napa cabbage |
| 3 | 60 g | | Scatter the coarse sea salt over the cabbage in the bowl.⏱ 10sResultQuartered napa cabbage and coarse sea salt |
| 4 | — | | Use both hands to massage the salt firmly into the cabbage, squeezing and pressing until the leaves begin to soften and release some liquid.⏱ 2 minResultSalted cabbage |
| 5 | 1,000 ml | | Pour the water over the salted cabbage so it is fully submerged.⏱ 10sResultSalted cabbage and water |
| 6 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 7 | — | | Leave the cabbage to brine at room temperature for 2 hours until the leaves are pliable and well salted.⏱ 2 hrResultBrined cabbage |
| 8 | Brined cabbagestep 7 | | Tip the brined cabbage into the colander and let it drain thoroughly, discarding the brine.⏱ 30sResultBrined cabbage |
| 9 | — | | Rinse the cabbage under cold running water, tossing it with your hands, then leave it in the colander to drain well.⏱ 1 minResultRinsed cabbageused in step 27 |
| 10 | 6 clove | | Peel the garlic cloves on the board.⏱ 30sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Mince the peeled garlic cloves as finely as possible into a paste-like texture.⏱ 45sResultMinced garlic |
| 12 | Minced garlicstep 11 | | Scrape the minced garlic into the small bowl.⏱ 10sResultMinced garlic |
| 13 | 10 g | | Scrape the skin from the ginger with a peeler on the board.⏱ 20sResultPeeled fresh ginger |
| 14 | Peeled fresh gingerstep 13 | | Grate the peeled ginger on the fine side of the grater directly onto the board.⏱ 20sResultFinely grated fresh ginger |
| 15 | Finely grated fresh gingerstep 14 | | Add the grated ginger to the small bowl with the garlic.⏱ 10sResultMinced garlic and finely grated fresh ginger |
| 16 | 40 g | | Add the gochugaru to the bowl.⏱ 10sResultMinced garlic and finely grated fresh ginger and gochugaru |
| 17 | 30 ml | | Pour the fish sauce into the bowl.⏱ 10sResultFish sauce mixture |
| 18 | 5 g | | Add the sugar to the bowl.⏱ 10sResultFish sauce mixture |
| 19 | — | | Stir everything together firmly until you have a thick, uniform red paste.⏱ 30sResultGochugaru pasteused in step 28 |
| 20 | 150 g | | Peel the daikon on the board, removing all the skin.⏱ 30sResultPeeled daikon |
| 21 | Peeled daikonstep 20 | | Cut the peeled daikon into thin matchsticks roughly 5 cm long.⏱ 1 minResultJulienned daikon |
| 22 | Julienned daikonstep 21 | | Transfer the julienned daikon into the large mixing bowl.⏱ 10sResultJulienned daikon |
| 23 | 4 piece | | Trim the roots and any wilted tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 24 | Trimmed spring onionsstep 23 | | Peel away any damaged or slimy outer layers from the trimmed spring onions.⏱ 30sResultPeeled spring onions |
| 25 | Peeled spring onionsstep 24 | | Cut the peeled spring onions on a slight angle into 3 cm lengths.⏱ 30sResultSliced Spring Onions |
| 26 | Sliced Spring Onionsstep 25 | | Add the sliced spring onions to the bowl with the daikon.⏱ 10sResultSliced spring onions and julienned daikon |
| 27 | Rinsed cabbagestep 9 | | Add the drained rinsed cabbage to the bowl with the daikon and spring onions.⏱ 15sResultSliced spring onions and julienned daikon and rinsed cabbage |
| 28 | Gochugaru pastestep 19 | | Spoon all of the gochugaru paste into the bowl over the vegetables.⏱ 10sResultRinsed cabbage mixture |
| 29 | — | | Wearing gloves to protect your hands from the chilli, use both hands to work the paste thoroughly into every piece of cabbage, daikon and spring onion until everything is evenly and deeply coated.⏱ 3 minResultKimchi |
| 30 | Kimchistep 29 | | Pack the kimchi into the serving bowl and bring it to the table straight away as a fresh side dish, or cover and refrigerate for up to a week as it ferments and deepens in flavour.⏱ 20sResultKimchi |
| Total Time | 2 hr 12 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 24kcal | |
| 2g | |
| 0.3g | |
| 0.1g | |
| 4g | |
| 2g | |
| 1g | |
| 1,842mg |
Kimchi
Spicy fermented napa cabbage kimchi with fish sauce, garlic, ginger and daikon radish. Traditional Korean side dish serving four.
What you’ll doYou will cut napa cabbage into pieces, salt and brine it for two hours until soft, then drain and rinse it. While it brines, you will mince garlic and ginger, then mix them with gochugaru, fish sauce and sugar into a thick paste. You will julienne daikon, slice spring onions, then combine all the vegetables and coat them thoroughly with the paste, wearing gloves to protect your hands from the chilli.
Ingredients
- Napa cabbage1,000 g
- Coarse sea salt60 g
- Water1,000 ml
- Garlic6 clove
- Fresh ginger10 g
- Gochugaru40 g
- Fish sauce30 ml
- Sugar5 g
- Daikon radish150 g
- Spring onions4 piece