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.
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- 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
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