½ wombok cabbage, diced into 3 cm pieces
55 g (¼ cup) salt flakes
8 cm piece ginger (40 g), finely grated
4 small red chillies
2 tbsp raw sugar
2 tbsp fish sauce
1 tbsp salt flakes, additional
200 g daikon radish, cut into matchsticks
100 g carrot, cut into matchsticks
4 spring onions, thinly sliced
4 cloves garlic, crushed
- Place a fermentation jar into the steam oven at 100°C for 10 minutes to sterilise.
- In a large bowl, combine cabbage and salt flakes. Cover with warm water to dissolve. Stand for 30 minutes. Drain cabbage onto a paper towel lined baking tray and discard water.
- Combine ginger, garlic, sugar, fish sauce and the additional salt flakes in a large bowl. Mix well.
- Squeeze out excess water from the cabbage and add it to the bowl, along with the remaining vegetables and chilli paste. Using gloved hands or a wooden spoon, mix until vegetables have released a lot of juices and there is enough brine to cover.
- Transfer to the fermentation jar, place the lid on and leave at room temperature for one week.
- Transfer kimchi to sterilised jars and refrigerate.
Hints and tips
- Gochujang is a Korean red chilli paste available from Asian grocery stores.
- Kimchi is a staple in Korean cuisine as a traditional side dish made from salted and fermented vegetables and is available from Asian grocery stores.