Kimchi is a traditional Korean side dish that is made in much the same way as sauerkraut, but kimchi's got a kick! The addition of gochugaru, Korean chili powder, is part of what gives it that beautiful colour and recognisable zing!
Traditional Style Kimchi
1 kg Chinese cabbage *( 1 small cabbage)
1 daikon* or 50g red radish *(about 5)
1 yellow onion*
2 chopped garlic cloves*
2 t chopped fresh ginger*
3 t Korean chili peppers (or other crushed chili peppers)
2 T sea salt (or weight equivalent to 2% of total weight)
1 T dried fish or shrimp sauce or 4 T miso (optional)
Cut the cabbage and the onion into small pieces. Grate the daikon and carrot. Chop the garlic and ginger very finely.
Add the veggies and the rest of the ingredients to a large bowl and mix. Wait at least 15 minutes, until the vegetables have released their liquid.
Put in each jar and compress well. Add a weight and close the jar. Let ferment for at least 3 days before tasting.
Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.