Sunday, March 1, 2009
1 Large Chinese cabbage
1/2 Sea salt
1/2 teaspoon Cayenne pepper
5 Spring onions, finely chopped
2 cloves Garlic, finely chopped
5cm Fresh ginger, grated
3 teaspoons Chopped fresh chili
1 tablespoon Caster sugar
2 1/2 cups Cold water
Cut the cabbage in half, then into large bite-sized pieces.
Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer.
Cover with a dinner plate that will fit as snugly as possible over the top of the cabbage.
Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.
Remove the weights and plate, pour off any liquid, then rinse the cabbage well under cold running water.
Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onion, garlic, ginger, chili and sugar.
Mix well to combine before spooning the cabbage into a large sterilized jar.
Pour the water over the top and seal with a tight-fitting lid. Refrigerate for 3 to 4 days before eating.
Note : Kim Chi is an accompaniment eaten with Korean main meals and with steamed rice. For an authentic flavor, use 3 tablespoons of chili. Bottled chopped chili can be used instead of fresh chili.