Quick kim­chi

donna hay - Fresh + Light - - Fresh -

1.5 litres wa­ter

¼ cup (75g) rock salt

1kg wom­bok (Chi­nese cab­bage), halved

2 ta­ble­spoons rice flour

⅓ cup (80ml) wa­ter, ex­tra

¼ cup (55g) raw caster (su­perfine) sugar

¼ cup (20g) ground pa­prika

2 ta­ble­spoons chilli pow­der

3 cloves gar­lic

1 es­chalot (French shal­lot), peeled 3cm-piece gin­ger (15g), peeled and chopped

1 ta­ble­spoon fish sauce

¼ cup (60ml) ap­ple cider vine­gar

1 green onion (scal­lion), chopped

Place the wa­ter and salt in a large saucepan and bring to the boil. Add the wom­bok and re­move from the heat, mak­ing sure the wom­bok is sub­merged in the liq­uid. Set aside to soak for 20 min­utes.

Place the rice flour and ex­tra wa­ter in a small saucepan over medium heat, whisk­ing con­tin­u­ously for 2 min­utes or un­til the mix­ture has thick­ened. Add the sugar and cook for a fur­ther 1 minute. Place the rice flour mix­ture, pa­prika, chilli, gar­lic, es­chalot, gin­ger, fish sauce, vine­gar and onion in a small food pro­ces­sor and process un­til smooth. Rinse and drain the wom­bok, squeez­ing out any ex­cess wa­ter.

Spread the mix­ture be­tween the leaves of the wom­bok and wrap in plas­tic wrap. Re­frig­er­ate for 24 hours. Chop to serve. MAKES 4 CUPS CHOPPED KIM­CHI.

Tip: You can store this kim­chi in an air­tight con­tainer in the fridge for up to 2 weeks. You can also buy ready- made kim­chi at Asian su­per­mar­kets and gro­cery stores.

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