Think outside of the box and whip up an Asian delight. Fermented vegetables might not sound too appealing at first, but this spicy, salty side dish will have you hooked the moment it touches your lips. Try it for yourself and add an exotic element to your next meal.
1 - Toss the cabbage with the salt in a large mixing bowl. Cover with the water.
2 - Cover the bowl with clingfilm and let stand at room temperature for at least 12 hours.
3 - Drain the cabbage and rinse under running water to get rid of any excess salt. Gently squeeze the cabbage to extract as much excess water as possible.
4 - Transfer the cabbage to a bowl and add all the remaining ingredients. Mix thoroughly with your hands until combined.
5 - Spoon the mixture into a wide glass jar. Seal well and let stand in a cool, dark place for 24 hours.
6 - Unseal the jar after 24 hours to let any trapped gases escape. Reseal and chill for at least 3-4 days before serving.
Tips: Kimchi is best eaten after 1 week of fermenting. It will keep for up to 1 month in the fridge.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
- 1 large pointed cabbage, shredded, with thick stems discarded
- 100 g | 1/2 cup salt
- 3 l water 1 small daikon radish, peeled and cut into thin strips
- 2 spring onions, sliced
- 3 tbsp gochugaru, Korean spice mix
- 50 ml fish sauce
- 2 tbsp fresh ginger, peeled and minced
- 6 garlic cloves, minced
- 1 tsp caster sugar
Recipes from A to Z
A is for Arancini
B is for Banana Bread
C is for Chicken breast & Broccoli Purée
D is for Damper, Cheddar and Chives
E is for Eggplant & Quinoa Salad
F is for Fig Strawberry Cheesecake
G is for Gnocchi
H is for Hummus and Tabbouleh
I is for Ice Treats
J is for Jam Drops
K is for Kimchi
L is for Lamb Shanks
M is for Meringues
N is for Naan Bread
O is for Orange Choclate Cake
P is for Pumpkin Soup with Quinoa
Q is for Quince in a Jar
R is for Rib Eye
S is for Salmon with Sea Salt Crust
T is for Tiramisu in a Glass
U is for Udon Noodles
V is for Veggie Risotto
W is for Waldorf Salad
X is for Xiao Long Bao
Y is for Yellow Thai Curry
Z is for Za'atar