Fresh Kimchi Recipes

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Steps:

• Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
• Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
• In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.

Steps:

• Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
• Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).