This is a quick and simple recipe - and far more delicious than any ready made kimchi we've found. The kimchi changes flavour over time as it continues to ferment, even when it is kept in the refrigerator. When you eat it completely depends on personal taste - have a spoonful every few days, then decide.
Tuck in the moment the kimchi is made, and the red pepper and ginger are the strongest flavours. After a couple of days there will be a slight fizz but the pepper kick remains and after a week it is a little fizzier, but the flavours seem more balanced. Two to three weeks and it starts to deserve its nickname 'stinky kimchi'. It can be kept in the freezer to stop the fermentation.
Once you get into it, you can add other vegetables: grated carrot, daikon radish, and even replace the cabbage with pak choi or cucumber. However, try to keep the same ratio of anchovy sauce as the salt in it preserves the vegetables.
Read more background and history on the famous condiment here 'Kimchi: Korea's greatest food?'
Ingredients, makes 2 x 500g jars Serves: 20
- Slice the Chinese leaf into 1cm rounds, and separate the leaves. Toss with the salt until evenly covered, and leave to sit at room temperature for four hours. The cabbage will release water and soften.
- Rinse the cabbage with tap water to wash away the salt, and drain well.
- Mix the red pepper powder with the water and anchovy sauce, to make a runny bright-red paste. Pour over the cabbage.
- Add the ginger, garlic and spring onions to the cabbage and red pepper paste. Mix well using your hands. The paste should coat all the cabbage.
- Divide the mixture into glass jars, leaving a couple of centimetres of space at the top.
- To remove all the air bubbles, press down well with your fingers. Some liquid will rise to the top. If you press down well, and there still isn't enough liquid to cover the cabbage mixture, add another 1-2 tbsp of water directly on top.
- Screw the lids on tightly, and leave at room temperature for a day, and then move to the refrigerator.