:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/SmZw2aKmXPkToz8gSjHH/16fe344577079d1d5825fa6ec12b1f.png "Kimchi salad korean cuisine")
Source: lamnee via iStockPhotos
Kimchi salad korean cuisine
Kimchi salad is an essential part of Korean cuisine and I often prepare it for friends and family. The fermented dish is not only delicious, but also good for your health. It takes a little time and patience to make, but the taste is definitely worth it.
Ingredients
- 1 medium size Chinese cabbage
- 1⁄2 Cup sea salt
- 4 spring onions
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 5 grated cloves of garlic
- 1 tbsp grated fresh ginger
- 1⁄2 Cup Korean chili powder (Gochugaru)
- 2 in Carrots cut into strips
- 1⁄2 whiter Sliced radish (daikon)
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Directions
For the kimchi salad recipe, first cut the Chinese cabbage into strips, mix with the sea salt in a large bowl and leave to rest for around two hours until the cabbage is soft. Then rinse well and drain - the salt content can be adjusted by rinsing more frequently if desired.
While the cabbage is resting, you can prepare the remaining ingredients. Chop the spring onions, carrots and radish and set aside.
In a large bowl, mix together the fish sauce, rice vinegar, sugar, grated garlic, ginger and Korean chili powder. This forms the seasoning sauce for your kimchi.
Add the drained cabbage and chopped vegetables and mix everything thoroughly with the seasoning sauce. I like to wear disposable gloves and use my hands for this step to make sure everything is well mixed together.
Place the kimchi in a glass container with a lid and leave to ferment at room temperature. I usually leave it to rest for at least 24 hours before storing it in the fridge.
Serve the kimchi salad as a side dish with rice or meat, or add it to soups or stews.
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