- 2 medium-sized Chinese leaf cabbages
- 75g (1/4 cup) salt
- 300ml (1 1/4 cup) water
- 1 apple, cored and roughly chopped
- 1 small white onion, peeled and roughly chopped
- 1 1/2-inch fresh ginger, peeled and chopped
- 2 carrots (one roughly chopped, the other finely sliced)
- 2 cloves garlic, peeled
- 2-3 tbsp Korean chilli powder
- 4 sliced spring onions
Step by Step Instructions
Begin by preparing the cabbage 24 hours before you want to make the kimchi. Make a cross at the top of the cabbage, and pull it into four parts, before chopping into 2-inch sized pieces.
Place a third of the chopped cabbage into a large bowl. Sprinkle it with a layer of sea salt, then repeat this step with the other two-thirds of the cabbage, layering salt in between each layer. Place a plate on top of it, as well as something heavy to weigh it down. Leave overnight.
The next day, squeeze he water out of the cabbage and quickly rinse it to get rid of most of the salt. Leave the cabbage in the bowl.
To make the kimchi paste, combine the water, apple, onion, ginger, the roughly chopped carrot, garlic and 1-2 tablespoons of the chillies in a food processor and blend until fairly smooth. Pour the paste over the cabbage and mix together.
Sprinkle the last tablespoon of the chillies over the cabbage, as well as the finely sliced carrot and spring onions, and mix well.
Layer the kimchi carefully in lidded glass jars and pack down as best you can, leaving about an inch space at the top. Top with the remaining kimchi paste and and secure the lid.
Allow the kimchi to ferment for 24–36 hours at room temperature. After 24 hours, check the kimchi and squeeze it down with a spoon. Taste every 24 hours and place it in the refrigerator once you’re happy with the taste – it should be tangy, spicy and slightly sweet. Once refrigerated, it’s best used within a month.
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