Kimchi

Making kimchi at home might sound intimidating, but once you break it down into steps, it’s actually a very satisfying process. This version uses napa cabbage, a rich garlic-ginger paste, and plenty of gochugaru for that deep red colour and gentle heat. It’s bold, crunchy, and packed with flavour – and it only gets better with time.

Ingredients (~25 servings)

• • 2 kg napa cabbage
  • 2 cups water
  • 2 tbsp glutinous rice flour
  • 2 tbsp sugar
  • 300 g carrots, julienned
  • 5 spring onions, chopped
  • 1 medium onion, minced
  • 20 cloves of garlic, minced
  • 1 small knob of ginger, minced
  • 1/2 cup fish sauce
  • 1 cup red pepper flakes (gochugaru)

Method

1. Trim any excess core sticking out from the base of the cabbage. Cut a short slit in the bottom of each cabbage, then gently pull it apart into halves. Cut another slit through the core of each half so the leaves stay attached but can open up easily.
2. Dunk the cabbage halves in a large bowl or basin of water to wet them. Lift each leaf and sprinkle salt between the layers, using a little more near the thicker stems. Let the cabbage rest for about 2 hours, turning it every 30 minutes so it salts evenly. You can spoon some of the salty water over the top occasionally.
3. After 2 hours, rinse the cabbage thoroughly under cold running water to remove excess salt and any dirt. Split the halves into quarters along the slits, trim off the cores, and let them drain well in a colander.
4. While the cabbage is salting, combine the water and glutinous rice flour in a small saucepan. Stir well and cook over medium heat until it thickens and starts to bubble. Add the sugar, cook for another minute, stirring, then remove from the heat and let it cool completely.
5. In a large bowl, combine the cooled porridge with garlic, ginger, onion, fish sauce and gochugaru. Mix until you have a smooth red paste.
6. Stir in the julienned carrots and chopped green onions, mixing until evenly coated.
7. Wearing gloves (recommended), spread the paste generously between each cabbage leaf. Once coated, fold each quarter onto itself into a compact bundle and place tightly into a clean jar or container.
8. Press down to remove air pockets and seal the container loosely. Leave at room temperature for 2-3 days to ferment (depending on how tangy you like it), then transfer to the fridge. The flavour will continue developing over time.

Tips & Variations

• Add julienned daikon radish for extra crunch.
• Stir in a handful of spinach just before adding the eggs for an easy boost of greens and extra nutrition.