For those who may not be familiar, we'd like to introduce you to the beautiful world of Kimchi—a traditional Korean side dish crafted from fermented vegetables, rendering it exceptionally healthy. While cabbage is the traditional base, you can experiment with different veggies to craft your perfect blend. Kimchi is packed with antioxidants and vitamins that benefit both your body and mind. Additionally, it serves as an excellent method for preserving your produce, extending its lifespan in the fridge for months. Follow this straightforward recipe to craft your personalised kimchi at home and relish in its health advantages and incredible flavour.
- 1 head of fennel
- 1 turnip
- 1 leek
- 2 tablespoons of salt
- 2 tablespoons of sugar
- Kimchi spicy sauce
- 2 tablespoons of soy sauce
- 3 cloves of garlic
- 2 inches of peeled ginger
- 1 nashi pear
- 1 small onion
- ¼ teaspoon of chilli flakes (Gochugaru Korean chilli flakes are best, but you can substitute regular chilli flakes)
- (If you prefer very spicy kimchi, add ½ cup of chilli flakes)
- 1 large jar and a food blender
- A jar made from any vegetable for storing kimchi
- Trim the root from the leek. Slice both the fennel and leek. You can use the entire fennel, including the fronds, and all parts of the leek, including the dark leafy greens.
- Peel the turnip and cut it into cubes.
- Thoroughly wash the vegetables, especially the leeks, which might have mud inside.
- Place the cleaned vegetables in a bowl and add the salt and sugar. With clean hands, massage the salt and sugar into the vegetables. Allow them to sit at room temperature for 40 minutes.
- During this time, you can prepare the sauce and sterilise the jar. It's crucial to ensure that both the jar and lid are properly sterilised.
- In a blender, combine the garlic, chopped nashi pear, ginger, onion, soy sauce, and chilli flakes. Blend until a smooth paste forms.
- Pour the spicy chilli mixture into the vegetables and mix thoroughly. Transfer the mixture to the jar. Allow the jar to sit at room temperature for 24 hours to ferment. Then, move the jar to the fridge. If stored correctly, the kimchi can last in the fridge for up to 3-4 months.