Easy Kimchi Recipe
Welcome to the wonderful world of Kimchi, the totally amazing, zingy, sour, sweet Korean recipe which was originally a way to preserve crops for use throughout cold Korean winters.
I do have to admit, Kimchi is a rather like Marmite, you will love it or hate it. However, one thing is for sure… It is a nutritional powerhouse which can help prevent disease, maintain a healthy gut flora, and can even aid weight loss.
Asian food is my favourite anyway, but when you pair Japanise Donburi with this easy kimchi recipe, you will be in foodie heaven! The only downside is the wait for fermentation. I actually have a great recipe for an instant Kimchi which tastes surprisingly good, drop me a comment below if this is something you would like me to share.Print
Easy Kimchi Recipe – Korean Recipes
2 heads of Chinese Leaf
1 Cup Sea Salt
2 daikon radishes
1 garlic bulb
3 inches ginger
1 large leek
1 tbsp fish sauce
1 tbsp sugar
1 tbsp salt
2/3 cup of Gouchugaru Paste (you can also use powder)
Cut the Chinese leaf and place in a large bowl.
Sprinkle 1 cup of sea salt over the Chinese leaf
Pour water over the Chinese leaf until submerged then cover and place in the fridge overnight
Thoroughly rinse the Chinese leaf to remove the excess salt
Dry the leaf thoroughly then place in a large bowl
Peel and cut the daikon radish into matchstick size pieces and add to the bowl
Crush all of the garlic and peel and grate the ginger then add to the bowl with the Chinese leaf and daikon
Finely slice the Leeks and combine with the other ingredients in the bowl
Add the fish sauce, sugar, salt and Gouchugaru paste and stir for a few minutes until completely combined.
Place the Kimchi into a jar and allow to ferment for around 10-14 days mixing up after 7
To be honest, the traditional way to make kimchi is to wrap the ingredients up on the Chinese leaf. I find it easier to eat when you chop all of the ingredients. It really doesn’t make a difference to the taste so do as you please.