in Recipes

Kim Chi

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Ingredients for 4 servings:

  • 1 large Chinese cabbage
  • 160 g salt (rock salt)
  • ½ tsp cayenne pepper
  • 5 spring onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 5 cm ginger, grated
  • 3 tbsp red chili pepper(s), finely chopped
  • 1 tbsp sugar, fine
  • 600 ml water, cold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pickled vegetables

Halve the cabbage and cut into large, bite-sized pieces. Place a layer of cabbage in a bowl, then salt on top, then more cabbage, then more salt, and so on, finishing with salt. Cover with an upturned plate and place a weight on it. Leave the bowl in a cool place for 5 days. Drain the liquid and rinse the cabbage thoroughly under cold running water. Squeeze well, then mix the cabbage with cayenne pepper, spring onions, garlic, ginger, chili, and sugar. Then transfer the cabbage to a jar, pour the water over it, and seal tightly. Refrigerate for 3-4 days before eating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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