I adore Korean food. It has a personality all of its own. Its distinct from its neighbours in Japan and certainly brings on the heat. The first Korean dish I ever tried was bibimbap and I was hooked from the first mouthful.
Korean food has grown in popularity in recent years and now most major cities have a plethora of Korean restaurants. Today’s post focuses on the delight that is kimchi.
Kimchi is a staple of Korean food and can be eaten as a side dish or on its own (i’m a fan of the latter). Kimchi is adaptable and there are hundreds of flavour variations of this dish.
There are many health benefits to consuming kimchi. Kimchi contains a high amount of dietary fibre and is naturally low in calories. A single serving provides more than 50% of the daily recommended amount of vitamin C and carotene. Kimchi is also rich in vitamin A, B1, riboflavin (B2), calcium, and iron
My recipe contains both daikon radish and chinese leaf. Most oriental supermarkets should sell these but if necessary you can replace the daikon with turnip as they have a similar texture and a subtle taste. I would advise not using ordinary radish as the taste is too strong for this dish.
If you can’t get your hands on chinese leaf you can substitute it with savoy cabbage. This dish isn’t quick to prepare – it requires fermenting and this can take between 1-3 days but it is well worth the wait and can be stored in the fridge for weeks afterwards. Warning: it doesn’t freeze well.
Read on to learn for my easy kimchi recipe….
- 1/2 chinese leaf cabbage
- 2 tablespoons himalayan sea salt
- 4 spring onions
- 1 carrot
- 150g daikon radish
- 3 garlic cloves, grated
- a 3cm cube of ginger, grated
- 2 tablespoons of gochugaru (korean red pepper powder)
- Slice your chinese leaf cabbage into relatively thick slices. 1 inch thick is about the right size.Add to a bowl and rub your himalayan salt into the cabbage. Cover the cabbage with water. Cover the cabbage with cling film or foil and place something heavy on top to push down and compress the cabbage. Leave on the side for a couple of hours.
- After the time has elapsed drain the water and place the cabbage into a sieve or colander. Rinse well to remove any salt residue. Use your hands and squeeze out as much excess water as you possibly can. Then place the cabbage into a bowl and add to it the spring onions, daikon and sliced carrot.
- In a separate bowl, place the ginger, garlic and gochugaru. Stir in two tablespoons of water. Then pour the mixture over the vegetables in the other bowl.
- Place the entire mixture into a large airtight jar, push the contents down inside the jar.
- Leave the mixture to stand for 1-3 days. You can leave it a lot longer if you like. You'll need to taste it on a daily basis until the kimchi is how you like it. It can be stored for up to three months in the fridge as long as it is stored in an airtight jar.
Traditional vegan contains fish sauce but I have omitted this to make the dish vegan.
Amount Per Serving:Calories: 16 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1561mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 1g