Kim Chi – Pickled Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 head Chinese cabbage, cut into 4cm strips
- 3 tablespoon salt
- 4 chilli pepper (s), e.g. thai bird eyes, cut into rings
- 5 cm ginger, fresh, grated
- 4 tablespoon spring onion (s), cut 1.5 cm long
- 5 tablespoon paprika powder
- 8 cm horseradish, freshly grated
- 2 teaspoon paprika powder, Korean
- 3 cloves garlic, pressed
- Fish sauce
Print Recipe
Pin Recipe Instructions
- Mix the cabbage and salt and layer in a large container. Cover with a plate and weigh down with a can or stone. Put in a cool place for 5 days, but not in the refrigerator.
- After 5 days, drain the cabbage and keep some of the brine. Rinse the cabbage thoroughly, put it in a towel and wring it out vigorously.
- Mix all ingredients thoroughly, pour into a tall mason jar and squeeze out any air bubbles. Top up with brine if necessary. Leave to rest for 3 days in the refrigerator, tightly closed.
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