Kimchi Recipe with Gochujang

Kimchi, a staple of Korean cuisine, brings a delightful blend of flavours and a tantalising crunch to the table. This recipe, featuring gochujang, a savoury and slightly spicy red chilli paste, adds a unique depth to the classic fermented dish.

Ingredients:

• 1 medium Napa cabbage, cut in half and then into quarters
• ½ cup sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean red chilli paste)
• 1 tablespoon sugar
• 2 spring onions, finely chopped
• 1 medium carrot, julienned

Instructions:

1. Begin by dissolving the sea salt in the water to create a brine. Submerge the cabbage quarters in the brine, ensuring they are fully covered. Leave to soak for 2 hours, turning occasionally to ensure even salting.

2. In a mixing bowl, combine the grated ginger, minced garlic, gochugaru, gochujang, and sugar to form a paste. If desired, add a bit of water to achieve a spreadable consistency.

3. After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt, then drain well.

4. In a large bowl, combine the drained cabbage, spring onions, and carrot, before adding the spicy paste. Mix your hands (wearing gloves, if preferred) to ensure each piece is evenly coated with the fiery mixture.

5. Pack the kimchi tightly into a clean glass jar, allowing some space at the top, and seal it. Leave at room temperature for about 1-2 days to ferment, then transfer to the refrigerator.

Enjoy your homemade kimchi as a side dish, in stews, or even on a sandwich, where its rich umami and spicy notes will elevate any meal!