Kimchi is a traditional Korean vegetable side dish / condiment thats typically eaten with every meal in Korea. There are countless variations with different types of vegetables and flavouring. I chose to make baechu kimchi – a traditional cabbage kimchi.
I started by chopping up 2 large heads of savoy cabbage that I picked up from Joanne at the market and coating them in salt to draw out the water. While they were doing their thing I made a kind of porridge out of glutinous rice flour and water with a little honey.
Once the porridge cooled I put in the food processor and added half a cup of garlic, some diced onion and chopped up ginger, some fish sauce and a LOT of gochugaru – a Korean chili powder and wizzed it all up.
Next I added some veg – leeks, green onions, and carrots and then to all of that I added the well-rinsed cabbage.
I packed it tightly into 3 mason jars and put the lids on loosely. They will ferment on the counter for a few days and then I’ll store them in the fridge.
There was a some left that I ate as a salad with my dinner.
Rest in peace Carol, Anastasia, and Natalie.