Kimchi- Korean pickle
|This recipe makes a yummy pot of kimchi!|
For those of you who have never tried it, kimchi is a deliciously spicy, salty and sweet pickle of brined cabbage/ Chinese leaves to which a paste of ginger, garlic, Korean chilli flakes and fish or soy sauce is then added. My version is made with white cabbage (only because I couldn't get hold of Chinese leaves) and I replaced the Korean chilli flakes with chilli powder and paprika, since they are milder than South American chilli. I substituted hing for the garlic and made a mixture of miso and soy sauce instead of using fish- who says you can't have on-trend food on a pure veg yoga diet ? All you need is a little adaptation...
I made a small amount this time, but it was so yummy I think I'll make more soon!
200g white cabbage/ chinese leaves, cut into 2cm (or slightly larger squares)
1 rounded tab seasalt dissolved in 500ml (2 cups) water
1/3 tsp chilli powder
1 tsp paprika
2 tsps grated fresh ginger
1/2 tsp compound hing
1 heaped tsp miso
1 tab soy sauce
1/2 grated apple/ Asian pear/ a grated small pear
- Brine the cabbage by putting it into the salted water and weighing it down as for sauerkraut. Refrigerate for a minimum of 4 hours; I was impatient, but the longer it brines the more the cabbage will absorb the other flavours when you add them.
- Make a paste from all the other ingredients except the pear. Set aside.
- When the cabbage has brined, drain off the salted water and stir in the paste.
- Next grate the pear or apple in for some natural sweetness, and stir in.
- Keep refrigerated in an airtight glass jar or tupperware container. Do not fill right up, as the kimchi will expand as it ferments. I don't know how long it keeps for as I've only just made it, but I'd guess since it's sealed up and in the fridge it will last a week or two.