We’ve always loved this crunchy Korean relish with a passion. Now it’s officially being hailed as the sexiest pickle of 2013.
Kimchi is to Koreans what sauerkraut is to Germans. Made with pickled vegetables, and at times, seafood, it is a staple side in every Korean meal. It is traditionally seasoned, brined and fermented for a few days. A smidgen of kimchi adds a burst of color to soups, imparts a fiery bite to dumplings and rice paper rolls, and makes for a robust filling in a savory pancake. It can very happily be eaten on its own, straight from the bowl. We love how delightful kimchi is – you can use virtually any vegetable to make it.
You can get a taste of Korea’s most loved food export with these perky pickles that spell instant wow!
Mixed Cabbage Kimchi
Makes 2kg – 30 minutes + marinating and fermenting
•Cut the root of 1kg cabbage halfway and then split the leaves with your hands. The cabbage can be diced or left as it is. Cut 700g carrots and radish into batons and quarter 300g onions. Separate each layer of the onion. Sprinkle 1cup course salt between the vegetables. Place the mixed vegetables in a large container and pour enough Continue reading “Korean Relish with a Passion – Kimchi Hour” »