Kimchi
No self-respecting Korean moves far without the beloved kimchi. In the past, large stone pots were filled with this pickled cabbage, and buried in the ground for the winter.
Ingredients
- 675g / 1½lb Chinese leaves, shredded
- 1 large or 2 medium yam beans, total weight about 675g / 1½lb or 2 hard pears, peeled and thinly sliced
- 60ml / 4 tbsp salt
- 200ml / 7fl oz / scant 1 cup water
- 4 spring onions, finely chopped
- 4 garlic cloves, crushed
- 2.5cm / 1in piece fresh root ginger, peeled and finely chopped
- 10-15ml / 2-3 tsp chilli powder
Preparation
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- Place the Chinese leaves and yam beans or pears in a bowl and sprinkle evenly with salt. Mix well, then press down into the bowl.
- Pour the water over the vegetables, then cover the bowl and leave overnight in a cool place. Next day, drain off the brine from the vegetables and set it aside. Mix the brined vegetables with the spring onions, garlic, ginger and chilli powder (use rubber gloves if you have sensitive hands). Pack the mixture into a 900g / 2lb jar or two smaller ones. Pour over the reserved brine.
- Cover with clear film and place on a sunny window-sill or in an airing cupboard for 2-3 days. Thereafter store in the fridge, where the mixture can be kept for several weeks.
Serves 6-8.