Sides and Salads Recipes - Kimchi Recipe

Ingredients

• 675g/1 1/2lb Chinese leaves (Chinese cabbage), shredded

• 1 large or 2 medium yam beans, total weight about 675g/1 1/2lb or 2 hard pears, peeled and thinly sliced

• 60ml/4 tbsp salt

• 200ml/7fl oz/scant 1 cup water

• 4 spring onions (scallions), chopped

• 4 garlic cloves, crushed

• 2.5cm/1 in piece fresh root ginger, peeled and finely chopped

• 10-15ml/2-3 tsp chili powder

Serves 6-8

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Method:

1. Place the Chinese leaves and yam beans or pears in a bowl and sprinkle evenly with salt. Mix well, then press the vegetable mixture down into the bowl.

2. Pour the water over the vegetables, if necessary putting a plate over them so that they remain submerged, then cover the bowl and leave overnight in a cool place.

3. The following day, drain off the brine from the vegetables and set it aside. Mix the brined vegetables with the spring onions, garlic, ginger and chili powder.

4. Pack the mixture into a 900g/2lb jar or two smaller ones. Pour over the reserved brine.

5. Cover with clear film (plastic wrap) and place on a sunny windowsill or in a warm place for 2-3 days.

This Korean specialty is now enjoyed all over Asia, thanks to the immigrants who couldn't live without the favorite food of the home country. In the past, large stone pots were filled with this pickled cabbage, and buried in the ground for the winter.

Cook's Tip: Today, it is recommended that the mixture is stored in the refrigerator after its initial spell in the sunshine. It will keep for several weeks in a tightly lidded jar.