Description
Jamie Oliver’s version of kimchi is a simplified take on the traditional Korean fermented vegetable dish. It typically features napa cabbage, carrots, radishes, and spring onions, all coated in a spicy, tangy paste made from chili, garlic, ginger, fish sauce, and a touch of sugar. After fermenting for a few days, it develops its signature zing and depth.
Ingredients
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- 1 large Napa cabbage (Chinese cabbage)
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- 2 carrots, julienned
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- 1 small daikon radish or regular radish, thinly sliced
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- 4 spring onions, chopped
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- 3 garlic cloves, minced
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- 1 thumb-sized piece of ginger, grated
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- 2–3 tbsp Korean chili flakes (gochugaru) or red chili flakes
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- 2 tbsp fish sauce (or soy sauce for vegetarian option)
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- 1 tbsp sugar
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- 1 tbsp sea salt
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- Water, as needed
Instructions
Step 1: Salt the cabbage
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Slice the napa cabbage into bite-sized pieces.
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Place in a large bowl and sprinkle with salt. Massage gently and let sit for 1–2 hours until it softens and releases water.
Step 2: Prepare the spice paste
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In a small bowl, mix garlic, ginger, chili flakes, sugar, and fish sauce into a paste.
Step 3: Rinse and drain
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Rinse the salted cabbage thoroughly to remove excess salt. Drain well.
Step 4: Mix with vegetables and paste
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Add the carrots, radish, and spring onions to the cabbage.
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Add the spice paste and mix thoroughly, using gloves to coat everything evenly.
Step 5: Pack into jars
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Tightly pack the kimchi into sterilized jars, pressing down to remove air pockets. Leave about 1 inch of space at the top.
Step 6: Ferment
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Leave the jars at room temperature for 2–3 days, then transfer to the fridge. Taste daily and refrigerate once it reaches your preferred tanginess.