Kimchi

Used in Korean, Chinese, and Japanese cooking. Spicy, garlicky, slightly funky, and full of flavour. Great on burgers. Needs a pickling (i.e. Kilner) jar big enough for the cabbage (2l should do). This is a fermented food so keep an eye out for any mould. Make sure you 'burp' the jar each day to avoid messy explosions.

chives chop finely place in layers cut in half crossways roll in excess paste pack pieces in pickling jar cover with any remaining sauce close and tap firmly to settle sit at room temp 2 days, 'burp' each day fridge 2 weeks, 'burp' each day
1 chinese leaf quarter lengthways soak in lightly salted water 1h on baking sheet, spread between layers cover outside
100g
  • 0.1kg
  • 0.22lb
  • 3.53oz
 gochugaru 		blend until conceptually smooth
1 onion chop
15 cloves garlic
60g
  • 0.06kg
  • 0.132lb
  • 2.12oz
 ginger 		peal
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
 salt
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
 sugar
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
 oyster sauce
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
 soy sauce
60ml
  • 0.06l
  • 4tbsp
  • 12tsp
  • 0.254cup
  • 0.106pint
 fish sauce
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
 rice vinegar
120ml
  • 0.12l
  • 8tbsp
  • 24tsp
  • 0.507cup
  • 0.211pint
 water