Kimchi – The Korean Side Dish

Kimchi jars

What is Kimchi?

Kimchi is a traditional cabbage-based Korean dish made by lactic acid bacteria fermentation. Interestingly sauerkraut is a fermented cabbage dish which has a similar place in German food culture. The main difference between the two is kimchi is cut into larger pieces and served with a variety of spices and sauces.

So how healthy is sauerkraut and kimchi? Cabbage itself is naturally high in fibre and contains isothiocyanate compounds, which have cancer-fighting properties. Unpasteurised sauerkraut will also gain a potential probiotic benefit.

Time to make your own Kimchi!

  • 1 Napa cabbage or (normal cabbage)
  • 3 garlic cloves, crushed
  • 2½ cm/1in piece pieces ginger
  • 2 tbsp Korean chilli paste
  • 1 tbsp caster sugar
  • 3 tbsp rice vinegar
  • 2 spring onions
  • 2 teaspoon of soya sauce
  • Any veg going soft in your fridge!
  1. To make your kimchi, slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, chilli sauce, sugar and rice vinegar together in a small bowl.
  2. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with spring onions and any other veg you might have at the back of the fridge.
  3. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.
And there you have it…your very own kimchi!
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