Our first fermentation cookery class was a great success! We’ve done a simple saurkraut and this a bit more complex kimchi then waited. And waited some more…It was well worth it, try it and see: Your taste buds and healthier gut will thank you for that.
Kimchi is a traditional Korean dish of fermented vegetables that has been served since the 7th Century…originally a method of minimising waste, preserving food ahead of harsh winters….now, it still accompanies nearly every meal in Korea and is the must have side dish as the flavours are incredible and the health benefits (the fermentation process releases vitamins and minerals, and promotes gut health) are being talked about more frequently making cabbage fashionable! It’s a delicious skill to learn, and you won’t be purchasing manufactured kimchi again!
Ingredients – Makes 1 litre
- 1 Chinese cabbage
- 3 garlic cloves, crushed
- 2½ cm/1in piece ginger, grated
- 2 tbsp fish sauce (optional)
- 2 tbsp sriracha chilli sauce or chilli paste
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, cut into matchsticks or coarsely grated
- 4 spring onions, finely shredded
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.
Jan Cron – Kitchen Maverick
Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.