Baby Cabbage Kimchi

Recipe Type: Pickles

Here’s presenting an ancient superfood - the “Kimchi” a popular, traditional South Korean pickled dish with fermented cabbages, radishes with a bunch of herbs and condiments that work as an excellent probiotic, strengthens the immune system, provides ample antioxidants and fuel us with vitamins and minerals. Here’s to humble spices and vegetables for a burst of flavour and nutrition! 

Ingredients:

Baby cabbage 250gm

Radish: 2, finely cut

Grated Garlic: 1 tablespoon 

Grated Ginger: 1 teaspoon

Rock Salt or Sea Salt: 1/4 cup

Apple Cider Vinegar: 1 to 5 tablespoons

Water: 3 tablespoons, preferably distilled or filtered

Granulated Sugar: 1 teaspoon

Red Pepper Flakes: 2 tablespoons

Process:

• Cut the baby cabbage lengthwise through them into quarters and cut the cores from each piece. Further, cut each quarter crosswise into 2-inch wide strips.
• Place the cabbage in a large bowl and sprinkle salt over it. With your hands, massage the salt into the cabbage till it begins to soften a little. Add enough water to cover the cabbage and weigh it down with something heavy and allow it to sit for a couple of hours.
• Drain the water from the cabbage and rinse it under cold water at least 3 times. Let it drain in a colander for about 15-20 minutes and set aside.
• For the spice paste, add garlic, ginger, sugar, 3 tablespoons of watering whisk into a smooth paste. Add 1 tablespoon of Apple Cider Vinegar for mild flavour or up to 5 tablespoons for spicy zing. Set aside till the water from the cabbage has drained completely.
• Combine the reddish, cabbage and spice mix and remember to gently squeeze out any water from the cabbage before you add it and mix it thoroughly.
• Use your hands to gently work the paste into the vegetables until they are thoroughly coated.
• Pack the kimchi into the jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top and seal the jar.
• Let it ferment for 2 to 5 days and don’t forget to place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight. You may notice bubbles inside the jar and the brine may seep out of the lid. Your fermentation process is underway!
• Check it daily and refrigerate when ready.