kimchi

a flavourful spicy korean condiment

I love kimchi.  Even when I was a kid and didn't like spicy food that much, there was something addictive about kimchi.  I don't know what took me so long to get the recipe from my mom and actually try making it myself.  I make it this weekend to go along with the pulled pork sandwiches - usually pulled pork is topped with coleslaw - something tangy and crunchy to contrast the sweet soft meat.  I think the spicy kick of kimchi is perfect, works well instead of coleslaw!

what you need:

• 1 large nappa cabbage
• 3 green onions
• 3 slices of fresh ginger
• 1 large carrot
• 5 garlic cloves
• 3 tbsp ground red peppers (korean style - found in asian food stores - the one I bought is labelled "tower red pepper powder")
• 2 tbsp sugar
• 2 tbsp salt
• 1/2 tsp salt
• 3 tsp sesame oil
• 1 litre boiled water, cooled to room temp
• 2 cups water (optional)
• 1 tbsp bonito flakes (optional)
• 1 tbsp dried anchovies (optional)

what to do:

1. Thoroughly wash nappa, tear roughly with your hands, then using the side of a wide knife (like you would smash garlic), smash the ribs (centre white part) of the nappa.
2. Mix torn/smashed nappa in a large bowl with 2 tbsp salt.  Allow to rest for 2 hours.
3. Peel carrot and cut into match sticks, ~2" long and 0.5 cm wide.  Cut the green onions similarly.
4. *optional* - In a small pot, boil 2 cups of water and add bonito flakes and anchovies.  Reduce heat and allow to simmer until reduced to 1/2 cup, then cool to room temp.
5. After 2 hours, rinse nappa with cooled boiled water to remove salt, then squeeze nappa to remove as much water as possible.
6. Mix the rest of the ingredients with the reduced 1/2 cup water (from step 4, if you didn't use bonito flakes and anchovies, then simply mix ingredients with 1/2 cup plain water).  Pour over nappa and mix well with your hands.
7. Pack nappa into mason jars (sterilized will keep your kimchi longer) - and refrigerate.  It is ready to enjoy after 24 hours!   

jar it...

24 hours later...enjoy!