Kimchi is perhaps Korea’s most famous culinary creation. A dish of pickled cabbage flavoured boldly with chilli and garlic, it is served at every meal – yes, even breakfast! Traditionally it is preserved in earthenware dishes for a prolonged time, but this version takes just five minutes to prepare. We recommend adding the gochujang or chilli sauce gradually to suit your tastebuds.
1⁄4 cup fine salt
1 Tbsp caster sugar
2 cloves garlic, crushed
2 tsp finely grated ginger
1 Tbsp gochujang or chilli sauce
1 Tbsp rice vinegar
1 Tbsp fish sauce
2 green shallots, thinly sliced
Cut half wombok in half again, lengthways. Cut out the white core and discard. Cut leaves into 4cm pieces and
put in a large bowl. Sprinkle with salt and sugar, tossing to combine. Set aside for 15 minutes, then rinse under cold water and drain well.
Meanwhile, combine ginger, garlic, gochujang or chilli sauce, vinegar and fish sauce in a large bowl. Add shallots and drained wombok, mixing well to combine. Serve.