We’ve always loved this crunchy Korean relish with a passion. Now it’s officially being hailed as the sexiest pickle of 2013.
Pickled Pucker
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!
kimchi soup
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 water to cover them fully. Taste the water to make sure it is really salty, otherwise add more salt. Leave the cabbage immersed in the salted water for 6 hours. Rinse twice, and then let it drain for 2 hours.
•Meanwhile, prepare the kimchi filling by mixing ¼ cup chili sauce. 50g shrimp sauce or anchovies, 2 tbsp sugar, 2 tbsp chopped ginger, 8 tbsp chopped garlic cloves and 2 pureed pears together.
•Once the cabbage is well drained, mix it with the kimchi filling and sprinkle 4 tbsp sesame seeds over it. The kimchi can be eaten unfermented, immediately, or after 2-3 days. Use it in stews or pancakes.
Cabbage Kimchi
Radish Kimchi
Makes 2kg – 30 minutes + marinating
•Peel and cut 2kg radish into thin strips, approximately 0.2-0.5cm wide. Mix the radish with 1 cup coarse salt and place in a container. Pour enough water to cover it fully. Soak the radish in the salted water for 30 minutes, rinse and drain well.
•Meanwhile prepare the kimchi filling by mixing ¼ cup chili sauce, 50g shrimp sauce or anchovies, 2 tbsp sugar, 2 tbsp chopped ginger, 8 tbsp chopped garlic cloves and 2 pureed pears together.
•Once the radish is well drained, mix it with the kimchi filling and sprinkle 4 tbsp sesame seeds over it. Cover it and refrigerate, allowing it to ferment for 2-3 days.
Leek Kimchi
Makes 2kg – 30 minutes + marinating and fermenting
•Peel and cut 2kg leeks into thin strips, approximately 0.2-0.5cm wide. Mix the leeks with 1 cup course salt and place in a container. Pour enough water into the container to cover the leeks fully. Let them soak in the salted water for 30 minutes. Rinse and drain well.
•Meanwhile prepare the kimchi filling by mixing ¼ cup chili sauce, 50g shrimp sauce or anchovies, 2 tbsp sugar, 2 tbsp chopped ginger, 8 tbsp chopped garlic cloves and 2 pureed pears together.
•Once the leeks are well drained, mix it with the kimchi filling and sprinkle 4 tbsp sesame seeds over it. Cover it and refrigerate, allowing it to ferment for 2-3 days.
Cucumber Kimchi
Water 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. Sprinkle 1cup course salt between the vegetables. Place the cabbage in a large container and pour enough water to cover it fully. Taste the water to make sure it is really salty, otherwise add more salt. Leave the cabbage immersed in the salted water for 6 hours. Rinse twice, and then let it drain for 2 hours.
•Meanwhile prepare the kimchi filling by mixing ¼ cup chili sauce, 50g shrimp sauce or anchovies, 2 tbsp sugar, 2 tbsp chopped ginger, 8 tbsp chopped garlic cloves and 2 pureed pears together.
•Once the cabbage is well drained, mix it with the kimchi filling and sprinkle 4 tbsp sesame seeds over it. The kimchi can be eaten unfermented, immediately or after 2-3 days. Use it in stews or pancakes.