Kimchi is a traditional side dish in Korean cuisine, made from salted and fermented Napa cabbage and Korean radishes. Kimchi contains a high concentration of dietary fiber, is rich in vitamin and iron, low in calorie. Kimchi is served at every meal, either alone or along with other side dishes, can be eaten alone or with white rice, or as a topping on pizza and burgers or used in recipes of other traditional dishes, including porridges, soups.
Ingredients: Sea Salt, Garlic, Ginger, Onion, Korean Red Chili. Simple recipe to make kimchi: Take 1lb Napa Cabbage, separate & wash cabbage leaves separately, sprinkle 2tbsp sea salt, place salted cabbage leaves in a large bowl. Add 4 cups of cold water, cover with plastic wrap, refrigerate overnight. Next day drain the water, wash and rinse the cabbage leaves (remove excess water on the leaves). Mix 1 1/2tsp sugar, 1tsp anchovy paste, 1tsp sesame oil & 2tbsp ‘Kimchi seasoning mix’, rub evenly into all cabbage leaves. Transfer the seasoned cabbage leaves stacked in a wide mouth jar/ bottle (push down firmly inside the bottle), including the accumulated liquids. Leave about 2 inches of space at the top before capping tightly. Allow to keep one day unrefrigerated, then refrigerate. Use & enjoy.
