Kimchi
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.
Ingredients
• 1⁄2 wombok
• 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
Method
-
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.
