I was incredibly fortunate as a child up to have parents who welcomed international homestay students into our home to live while they studied English.We hosted homestay students from all over – Japan, Korea, Taiwan, China. As kids it was quite novel learning all about another culture, their customs, traditions and their favourite foods. My sister and I loved when they would cook us some of their traditional dishes from their country, and let us help them! I think this is part of why I enjoy so many different cuisines and flavours – because from such a young age I was eating such a variety.
One of my favourite dishes/condiments we learned from our Korean students is Kimchi. It became a staple in our house even after the students left, and I still love it today!
Recipe Type: GF, DF, RSF, Paleo
Time 15 mins + 3-7 days (depending on time of year)
Ingredients:
- 1 whole Chinese cabbage
- 1 grated pear
- 1/2 bunch spring onions, chopped
- 1 t Korean chilli powder
- 2 T minced ginger
- 2 T minced garlic
- 1-2 T salt
- 1 large beetroot, grated (optional)
Method:
- Break the leaves off the cabbage wash thoroughly, set a couple of large leaves aside to use as ‘lids’ for the kimchi later.
- Slice the rest of the cabbage into thin strips/slices. Place in a large bowl with the ginger, garlic and grated beetroot.
- Dissolve the salt into 0.5L water.
- Pour the water over the vegetable mixture and use your hands to work it all together, making sure that the garlic, ginger and beetroot evenly disperses amongst the cabbage.
- Place the vegetables into jars, pushing down hard to fit as much as you can in.
- Once jars are full, top with the brine, push the mixture down and seal with a leaf of cabbage as per the photo.
- Place in a dark place for 3-7 days, checking daily to push down and let gas escape. Taste each day and once fermented to your desired taste, store in the fridge!
Kim chi with a dash of carrot instead of beetroot!