There are many ways to make kimchi so be flexible with the vegetables you include. You can throw in carrots or radishes. You can buy gochujang (Korean chilli paste) from Asian supermarkets or some larger supermarkets.
Makes enough for: a 500ml jar
Hands on time: 30 mins
Total time: 2 days+
Ingredients
- 1 medium chinese leaf (napa cabbage)
- 2 tbsp salt
- 2.5cm ginger, grated
- 3 cloves garlic, grated
- 4 spring onions, chopped
- 1 apple, grated
- 2 tbsp fish sauce
- 2 tbsp gochujang
Method
- Cut the chinese leaf into bite sized squares. Place the cut cabbage into a bowl and rub the salt all over the pieces. Cover with water and leave for 1-2 hours.
- Drain and rinse the cabbage with fresh water. Squeeze out the water from the cabbage.
- To the cabbage, add the ginger, garlic, spring onions, apple, fish sauce and gochujang.
- Mix well and stuff into a resealable jar as tightly as possible.
- Leave at room temperature for 1-2 days then store in the fridge for weeks. The flavour will change over time so eat when you prefer it most. It will keep for a month or longer in the fridge.
Suglin Cookbook 