Kimchi

See also Radish Kimchi

 

Kimchi is one of the healthiest foods around. You may have heard that Korean Kimchi is a defence against bird flu. Kimchi has a tradition dating back thousands of years.  According to this tradition, vegetables are pickled and combined in a multitude of ways to suit many tastes.  It keeps for weeks in the refrigerator and still tastes fresh.  The garlic and vinegar are natural preservatives that keep the raw vegetables tasting great. The vegetables are cut into pieces that you can easily nibble on, Kimchi is not only a health food, it's a convenience food.  Kimchi is a mixture of various vegatables and other foods including Chinese cabbage, radish, chilli, garlic, ginger , scallion, cucumber, leek fish juice and various seafoods.  On their own, these foods may be nutitious, put together and fermented, they become even more beneficial.

How to make Kimchi

Ingredients
1 large Chinese cabbage, 4L water, 1/2 cup (100g) coarse salt, 1 small head of garlick, peeled & finely minced, 1 x 6cm piece of ginger, peeled and minced, 1/4 cup (60ml) fish sauce, 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder, 1 bunch spring onions cut into 3cm lengths, 1 medium diakon radish peeled and grated, 1 teaspoon sugar or honey.

Method

1.  Slice the cabbage lengthwise in half then slice each half lengthwise into 3 sections.  Cut aweay the tough stem chunks.

2.  Dissolve the salt in the water in a very large container, then submerge the cabbage under the water.  Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3.  Mix the other ingredients in a large metal or glass bowl.

4. Drain the cabbage, rinse, and sqeeze dry.

5. Mix it all up

6.  Pack the kimchi in aclean glass jar, large enough to hold it all and cover it tightly.  Let stand for two days in a cool place.
  
7.  Check the kimchi after two days.  If it's bubbling a bit, it's ready and can be refrigerated.  If not, let it stand 1-2 days more.

Storage
It is advised to the Kimchi within 3 weeks.  After that it can get too fermented.