- 1 Chinese cabbage, quartered
- 200g white or red radish, chopped into matchsticks
- 1 carrot, chopped into matchsticks
- 1 apple, finely chopped
- 6 spring onions, chopped into matchsticks
- a thumb-sized piece of ginger, peeled
- 3-5 garlic cloves
- 4 tbsp sea salt
- 2 tsp brown sugar
- 2 tbsp Korean shrimp paste
- 3 tbsp red pepper powder (gochugaru)
My sister has been living in England for many years. In that time, all of my sisters have been falling in love with Jamie Oliver. Cause food didn’t seem to be too important for many parents in Great Britian, he began to tour throug british cities and cooked together with their children in their elementary schools back then. What a great idea! In my opinion, every school needs a kitchen, and cooking should be a school subject of course! So my sisters and me started cooking with Jamie’s wonderful recipes. So simple, so healthy, so cool. And he also was the guy who made me trying kimchi for the first time. All those recipes that I found on the internet before seemed to be so complicated, but Jamie showed me a recipe that wasn’t just simple, it also made my bavarian heart sing because of the radish inside. So, the kimchi recipe I’m using until today is very similar to Jamie’s basic recipe. In this, in Jamie’s spirit: “Let’s build a healthier, happier world through the joy of food! Join the food revolution!”.
Cut the cabbage into small pieces. Give it in a large bowl and sprinkle over the sea salt. Mix it all together with your hands.
Cover the cabbage with cold water and set a plate on top. Set aside for 2 hours.
Thoroughly rinse the cabbage under cold water and let it drain for 30 minutes at least.
Mix the garlic, ginger and sugar in a food processor. Put everything into a bowl and mix it with the shrimp paste and the red pepper powder. Put the radish and spring onions into a large bowl. Squeeze out any water from the cabbage, then add it to the bowl, along with the red pepper paste. Mix it all together thoroughly. Give the kimchi into a large jar and press it down. Close the jar. Leave the kimchi to ferment at room temperature for 2–5 days. If the jar is very full, put it on a plate during the fermentation process. Open the jar once every day. Press the vegetables into the jar and close it thoroughly afterwards.
Put the jar into the fridge, when the kimchi has it’s typical taste. It can be used for three months at least.