Kimchi is a traditional Korean dish made from fermented vegetables. For my version I have used cabbage, radishes and spring onions. You can adjust the seasoning by using a milder form of Sriracha.
Have you ever been invited over for dinner somewhere and the food is served platter style? And you are asked to please not finish what is being put on the table. The hostess lets you know that she wants to save some of the protein for two other meals. So you look around at the side dishes and realize that they are not really to your taste. You end up eating a smaller portion of the meat, chicken or fish and pick out the bits of the side dishes you enjoy. And leave the dinner table feeling hungry. Well, this has happened to us so I have learnt a good way to manage the request.
I take an interesting salad with us when we go out for dinner. Only when the likelihood is we will be asked to leave leftovers. Last week I made some fluffy rice to use to photograph my kimchi. Not wanting to waste the rice I turned it into a salad. I was not sure how this would go down. The kimchi has quite a distinct flavour. And to make sure it was not too overpowering I did not put too much in the salad. Everyone loved it which was quite pleasing. I am going to make a stir fry next to use up more of this hot kimchi.
Click on the links for conversions and notes.
- 200 g cabbage thinly sliced
- 80 g salt
- 10 radishes finely sliced
- 4 spring onions finely sliced
- 15 mls freshly crushed garlic
- 15 mls freshly grated ginger
- 15 mls extra hot Sriracha
- 30 mls fish sauce
- 45 mls vinegar
- 5 mls sugar - I used fructose
- Place the cabbage into a large bowl and rub the salt in
- Cover with water and press down with another bowl to ensure all of the cabbage is under the water
- After an hour drain the cabbage, rinse well and squeeze out the water
- Place the cabbage into a mixing bowl and add the radishes and spring onions
- Stir to combine
- Put the garlic, ginger, Sriracha, fish sauce, vinegar and sugar into a mixing bowl
- Whisk to combine and then pour over the cabbage
- Mix well and put the cabbage into a sterilized glass jar
- Seal and leave at room temperature for 5 days before using
- Refrigerate once open
Inspiration published on Lavender and Lime November 4:
- 2015 – In My Kitchen November 2015
- 2011 – Pickled Garlic / Something Savoury Challenge: Presto Pasta Nights 239
- 2010 – Gooseberry Sauce