KOREAN KIM CHI

 KOREAN KIM CHI

Kim Chi is a vegetable pickle made by the fermentation of the vegetables and sugar/starch from the pear or sweet rice flour.  It is rich in probiotics for gut health and best eaten raw.

MAKE-YOUR-OWN KIM CHI. ITS EASY AS 1-2-3: 2 Kg chinese cabbage (Napa Cabbage) 300g white radish 150g spring onions or chives 200 g soy bean sprouts 100g-pc ginger 2 red apples or Korean pears fine salt 4-5 tbsp roasted paprika powder 3 tbsp fish sauce 3 tbsp brown sugar

1. Wash and cut cabbage into 1" lengths.

2. Peel and julienne radish into 2mm thick matchsticks lengths. Put in a large basin with the bean sprouts and add salt generously. Leave them to water n wither. This takes about 1-2 hours. Drain, wash off salt and squeeze out water from cabbage.

3. Cut spring onions/chives into 1" lengths and add them into the salted vege. Add the paprika powder.

4. Peel and grate in the pears n ginger. Stir in sugar. Add in fish sauce.

5. Using gloves, mix well with hands to coat well the vegetable with the marinade. Put them into an airtight container. Leave overnight on your kitchen counter-top to let it ferment and sour. Kim Chi will give out some gas and will continue to water. Put in fridge the next day. Consume within 2 weeks of making.

6. The Kim Chi juices can be used to cook seafood and vegetable soup.