FAST & FLASH
These delicious Korean fermented vegetables are healthy and versatile
Recipes, styling & photographs MAITE PATERNAIN
How to make kimchi and four nifty ways to use it.
Easy Kimchi
chinese cabbage, fine sea salt, garlic, fresh ginger, sriracha sauce, brown sugar, rice vinegar, fish sauce, spring onions
Cut 1 cabbage into quarters lengthwise through stem then each quarter into 5cm strips. Place in large bowl and sprinkle with ¼ cup sea salt. Massage cabbage by hand until softened. Let stand for 1 hour. Rinse cabbage well; drain in a colander. Mix 4 crushed garlic cloves, 1 tablespoon grated ginger, ¼ cup sriracha sauce, 2 teaspoons brown sugar, 1 tablespoon rice vinegar and 2 tablespoons fish sauce. Add 3 chopped spring onions to the cabbage. Pour spice mixture over the vegetables, mix by hand, pressing firmly until juices start to flow. Place kimchi into a large preserving jar making sure vegetables are submerged. Close lid and allow to ferment at room temperature for at least 1 week. Open jar once a day to release gas. Refrigerate when ready. Makes 4 cups
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2022-06-01T07:00:00.0000000Z
2022-06-01T07:00:00.0000000Z
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