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1 (about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage or wombok
1/3 cup sea salt
¼ cup fish sauce
1/3 cup Gochugaru*
5 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 tbsp white sugar
1 pear, peeled, chopped
1 medium (about 250g/9 oz) daikon, peeled, julienned
3 spring onions (scallions), sliced into roughly 4cm batons
Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.
Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.
Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion.
Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.
– Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.
FINALLY
Ive always wanted to love kimchi. Love the appearance, all the ingredients separately…however whenever I used to make it I hated it.
But this recipe is easy AND delicious. I used the nashi pear however have a feeling it was a bit bland so next time I’ll use just an ‘in season’ Aussie pear.
I upped the sugar a bit too (heaped spoons instead of metric lol) as I like it a little more on the sweeter side. Im not going to ferment mine for the 3 days (I just left it overnight), as I didn’t use a sterilised jar so im a little paranoid. Next time Ill do the full hog 😀
Its DELICIOUS.
Amazing !
Marion’s recipes never fail to amaze me! This kimchi recipe is to die for! I made it multiple times and can not fault it ! I usually also add shaoxing wine and apple cider vinegar but thats my personal liking. The kimchi is perfect even without! ❤️
Best kimchi
I make this every 3 to 4 weeks I love kimchi and living on a property near a very small country town don’t have access to anything like kimchi so thank u for this very easy recipe 👍👍