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 that can help prevent disease, maintain a healthy gut flora, and can even aid weight loss.
Asian food is my favorite 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. Already done 🙂
- 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