Kimchi

Babiche Martens

This week I’ve been experimenting with kimchi, a traditional Korean dish made up of fermented vegetables, after hearing its praises sung by a cousin visiting from London.

Rich in vitamins A and C and good for the bacteria in your gut, the idea is to dollop a large spoonful of the kimchi on to meals or mixed it into a salad. To get the best results be patient and let the fermentation process take full effect.

Ingredients

1	Chinese cabbage (Main)
½ cup	Salt
2	Spring onions, sliced
2 Tbsp	Fish sauce
½	Onions, grated
2 cloves	Garlic, crushed
¼ cup	White sugar
1 Tbsp	Fresh ginger, grated
2 Tbsp	Korean chili paste, or spice (Main)

Directions

1. Shred the cabbage and place it into a large bowl. Sprinkle over the salt and massage into the leaves. Place into a large snaplock bag, seal and leave for a few hours — you'll get a huge puddle of liquid. Wash the cabbage well in a large colander removing all the salt. Squeeze out the liquid and pat dry.
2. Place the cabbage into a large bowl. Add the spring onions, fish sauce, onion, garlic, sugar, ginger and chilli paste. Combine the mixture well. Place into a large jar, seal and place in a cool area for four days. Turn upside down once a day. Place into the fridge after the four days.
3. Once chilled, it is ready to enjoy.

More modest but delicious dishes from Angela

• Broad bean and ham salad
• Sardine and potato bake