Chase away every winter lurgy (not to mention make all your dishes delicious) with your own, super-potent kimchi!
Despite what you may think, it’s actually very easy to make, and doesn’t take many ingredients. It’s the fermenting that’s the magic.
Everyone has their own recipe for making kimchi – and you can definitely add or subtract to your liking, but this is a fantastic base recipe from which to personalise.
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In a large bowl, add the Chinese cabbage, 1 cup water, and 6 tablespoons salt. Let sit for 2 hours.
Rinse the cabbage several times with cold running water to ensure any excess salt is removed. Do try it before you finish rinsing, as it's very easy to leave it too salty.
Mix the rest of the kimchi ingredients together with the cabbage.
Pour in the kimchi paste and rub into the vegetables with your hands to ensure it is evenly distributed.
Spoon into glass jars with airtight lids, packing down to ensure it is all compact.
In a small saucepan, add the stock and the glutinous rice flour and whisk to combine.
Bring to a boil over medium heat, stirring frequently. When it boils, stir in 1 teaspoon sugar and leave to cool.
When it is cool, add the remaining stock, 2 tablespoons salt, 1 teaspoon sugar, the grated ginger, minced garlic and onion to a food processor. Blend until smooth.
When cool, add the red pepper flakes and set aside.
Leave the kimchi at room temperature for two days, releasing the lid at least once a day to let out excess gas. Place in the fridge and it should be ready in about two weeks.