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.