Kimchi is a Korean national dish. It is a spicy crunchy salad made from pickled and fermented vegetables. Traditionally, it is made from Chinese cabbage, but you can also use very young head cabbage or young green kale.
- 1 head of cabbage
- 1 bunch of spring onions
- 1 white onion
- 1 large carrot
- 5 teaspoons of non-iodized salt
- 2 teaspoons of dried chili flakes
- 3 cloves of crushed garlic
- 1 tablespoon of sugar
- 3 teaspoons of fish sauce
- 1 teaspoon of sesame seeds
Cut the head of cabbage lengthwise, separate the leaves, and cut into pieces about 5 cm long. It is important to salt the cabbage, including the thick stems, to make it sufficiently soft. Let the salted cabbage rest for at least two hours, or even overnight. Then rinse the cabbage well with cold water to remove excess salt. When tasted, it should still remain pleasantly salty.
Mix chili flakes, garlic, sugar, and fish sauce with a little water. Add sesame seeds and create a dressing for the cabbage. Cut the spring onions into rings, the carrot into thin strips or coarsely grate it. Cut the white onion into thin half-rings. Mix everything with the cabbage, pour over the dressing, and mix well. Fill sealable jars with the mixture and let it rest in the fridge.
Kimchi salad can be consumed practically immediately, but it will last in the cold for up to a month, with the vegetables gradually fermenting. It can be used as an excellent healthy side dish, as a base for Asian soups, or for preparing the traditional Korean dish bibimbap. It also tastes great with classic roasted pork belly.
