Easy Korean Kimchi

 

Ingredients:

1 Chinese cabbage (about 1 kg.)

1/4 cup sea salt 

1/4 cup fish sauce

1/3 cup Bidan Red Pepper Powder/Gochugaru

5 garlic cloves (peeled and chopped)

1 tbsp. ginger (peeled and chopped)

1 tbsp. white sugar

1 pear (peeled and chopped)

3 sprigs spring onions (sliced into 1 1/2" batons)

Methods:

1. Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces.  Rinse under room temperature running water.  Drain.  Transfer to a large bowl.  Sprinkle with the salt and use your hands to toss to combine.  Set aside, tossing every 30 minutes for 2 hours.
2. Place the fish sauce, red pepper powder, garlic, ginger, sugar and pear in a food processor and process until smooth.
3. After 2 hours, drain the cabbage mixture.  Rinse thoroughly to ensure all the salt has been rinsed off.  Rinse the bowl and return the cabbage to it.  Add the spring onion.
4. Add the chili mixture and use tong to mix through the cabbage mixture until well combined.  You can wear gloves if desired, and use your hand to mix the chili mixture through the cabbage and spring onion.  Taste and season with more red pepper powder and sugar, if desired.  Use tong to transfer to sterilised jars.  Put the lid on and store at room temperature for 3 days to allow the flavors to develop.  Then store in the fridge for up to 6 months.

This recipe is adapted from 'Marion's Kitchen' with a slight adjustment to suit my cooking preference.