Traditionally served as a side dish, kimchi can also be added condiment-style to eggs, rice or soups.
- Prep time 20 minutes
- Total time 4 days
- Portion size 24 servings
Cut cabbage lengthwise into quarters; remove and discard core. Cut cabbage crosswise into 2-inch wide ribbons; place in large bowl. Sprinkle with salt; cover with 2 cups water. Let stand until cabbage is very limp, at least 8 hours. Drain and rinse thoroughly; gently squeeze out excess liquid. In clean bowl, combine cabbage and daikon; set aside.
In small saucepan, whisk flour with 1 cup water. Cook over medium heat, stirring often, until thickened, about 5 minutes.
In food processor, pulse together green onions, garlic, apple, ginger and shrimp paste until evenly mixed. Pulse in flour paste, red pepper powder, sugar and fish sauce. Scrape over top of cabbage mixture; using hands, mix until vegetables are well coated.
Pack into 3 hot (sterilized) 2-cup canning jars. Cover with lids; screw on bands. Let stand at room temperature until bubbly, about 24 hours. After 1 day, open jars to let gases escape; reseal and refrigerate for at least 48 hours. For best flavour, serve after 1 week and consume within 1 month.
Test Kitchen Tip: Gochugaru is kimchi’s essential ingredient. Sweet and smoky in flavour, it’s slightly different from traditional chili powder; look for it in major grocery stores and Asian markets.
Nutritional facts PER SERVING (1/4 CUP): about
- Fibre 1 g
- Sodium 556 mg
- Sugars 2 g
- Protein 1 g
- Calories 26
- Total fat 0 g
- Cholesterol 1 mg
- Saturated fat 0 g
- Total carbohydrate 6 g