NZ Gardener - Gifts from the Gardens - - Preserves -

Kim­chi is a tra­di­tional Korean dish of fer­mented veg­eta­bles that’s de­voured al­most ev­ery day at main meals. In­gre­di­ents: • 1 Chi­nese cab­bage

• ½ cup coarse sea salt • about 12 cups cold wa­ter • 250g daikon radish, peeled and juli­enned • 4 spring onions, chopped • 1/3 cup Korean red pep­per pow­der or gochugaru (avail­able from Asian gro­cery stores) • ¼ cup fish sauce • ¼ cup peeled and finely chopped fresh gin­ger •1 ta­ble­spoon finely chopped gar­lic cloves

• 2 tea­spoons Korean salted shrimp, finely chopped • 1½ tea­spoons sugar

Cut cab­bage in half length­wise, then cross­wise into 5cm pieces, dis­card­ing the root end. Place in a bowl and sprin­kle with salt. Mix to coat. Add enough wa­ter to just cover, en­sur­ing the cab­bage is sub­merged. Cover with a tea towel and let sit at room tem­per­a­ture for 12 to 24 hours. Drain cab­bage and rinse in cold wa­ter. Gen­tly squeeze out ex­cess wa­ter and trans­fer to a clean bowl. Add re­main­ing in­gre­di­ents in mix to com­bine. Pack into air­tight con­tain­ers. Let sit in a cool, dark place for 24 hours (the mix­ture may bub­ble). Open the jar to let the gases es­cape, then re­seal. Re­frig­er­ate for at least 48 hours be­fore eat­ing, though prefer­ably 1 week. Store in the fridge for up to 1 month.

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