Monday, June 27, 2011
Home made Kim Chi - an experiment
One can easily grab a bottle of Kim Chi from the nearby Korean or Asian Grocer but who knows what goes into those bottles and how long it has been fermenting. Although Kim Chi can last up to 3 months as it ages it get more sour, personally I prefer fresh and not too sour Kim Chi.
So I gave myself a new challenge in my test kitchen to prepare a home made Kim Chi. After going through several recipes on the internet, I decided on this particular one as I like the "secret ingredient" used in this version.
A good Kim Chi is packed full of flavour and crunch and is a great side dish or best eaten with rice. Not only that it taste great, apparently it is very good for you. It aids in your digestion and it claims to have tumor fighting properties.
So you will need:
1 whole head of fresh cabbage
3/4 cup sea salt diluted with
1 cup warm water