Kimchi

 Kimchi is a traditional Korean dish, each house has their own recipe! Basically it is Chinese cabbage fermented with chilli paste. It has areal umami flavour, it smells stronger than it tastes. It is ideal with eggs or as a side dish and makes a delicious kimchi pancake to have with a beer or as a snack. Kimchi is a low-calorie, high fibre, nutrient dense side dish. It contains vitamin A, B & C and minerals such as iron, calcium, selenium.

Ingredients:

 1 medium head Chinese cabbage
1/4 cup sea salt
3 cloves garlic, crushed
1 tsp grated ginger
1 tsp sugar
1 tbsp ground kelp (I use any ground Irish seaweed)

 1-2 tbsp. fish sauce or tamari (if using seaweed)

 1 to 5 tablespoons Korean red pepper flakes ( gochugaru ) (or use regular chilli powder but much less!)
1 daikon, peeled and cut into matchsticks (optional)
4 scallions, trimmed and cut into 1-inch pieces

Method:

 1.  Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

 2.  Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

 3.  Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.

 4.  Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavour in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy .

 5.  Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

 6.  Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

 7.  Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.

 8.  Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

 9.  Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine.(This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Variations: You can experiment and add in other vegetables if you like. Try Brussel sprouts.

Serving suggestions : Serve with eggs for breakfast, in pancakes as a snack, with a stir fry or blended through a salad.

Storage: Once opened, it keeps in the fridge for up to 2 months. Unopened it can keep in the fridge for up to 9 months.