Kimchi

Ingredients

• 1000 g Napa cabbage, quartered lengthwise
• 30 g kosher salt
• 15 g Korean sea salt (for seasoning)
• 30 g gochugaru (Korean red chilli flakes, medium grain)
• 8 garlic cloves, minced
• 15 g ginger, minced
• 30 g salted shrimp paste (saeujeot), minced
• 3 green onions, cut into 2 cm lengths
• 5 ml fish sauce
• 10 ml sesame oil
• 5 g sugar

Method

1. 1
   Layer cabbage in large non-reactive container, sprinkling 30 g kosher salt between layers; let sit 1 hour to brine.
2. 2
   Drain cabbage, reserving 60 ml of brine liquid; rinse gently under cold water and squeeze lightly (do not over-compress).
3. 3
   In small bowl, combine gochugaru, minced garlic, minced ginger, shrimp paste, fish sauce, 5 ml sesame oil, and sugar; mix into smooth paste.
4. 4
   Working in batches, coat each cabbage quarter thoroughly with chilli paste, separating leaves gently to distribute flavour; layer packed into clean jars.
5. 5
   Pour reserved brine liquid over packed kimchi; press down with weight to keep submerged; cover loosely.
6. 6
   Ferment at room temperature (18–22°C) 3–5 days until desired tang develops; taste daily; transfer to cold storage when flavour reaches preference.
7. 7
   Fermented kimchi keeps refrigerated 2–3 months; flavour deepens over time.