Kimchi

James Nathan shares his kimchi recipe
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Kimchi recipe

‘Leave this kimchi recipe to ferment for a few days and serve with lightly coated, flash fried squid, a sprinkling of sesame seeds, chopped cucumber and a slice of lime,’ suggests James Nathan, head chef at St Enodoc Hotel in Rock

www.enodoc-hotel.co.uk

Makes    Around 1.25kg

Supported by

food magazine subscription
  • You will need
  • Method
  • Radishes 50g,cut into matchsticks
  • Carrots 40g, cut into matchsticks
  • Spring onions 3, chopped
  • Chives 10g, chopped
  • Garlic cloves 8, minced
  • Ginger ½ tsp, minced
  • Onion ⅓, minced
  • Hot pepper flakes a pinch

For the salted cabbage:

  • Nappa cabbage 1 head
  • Kosher salt 3-4 tbsp

For the paste:

  • Water 120ml
  • Plain sweet rice flour ½ tbsp
  • Light brown turbinado sugar ½ tbsp
  1. For the salted cabbage: trim the cabbage core and split in half by cutting a short slit in the base then gently pulling apart. Leaving the leaves attached, cut a slit through the core of each half, 2 inches above the stem to loosen.
  2. Dunk the halves in a large basin of water and sprinkle the salt between each leaf, using more salt closer to the stem where the leaves are thickest.
  3. Let the cabbages rest for 2 hours, turning every 30 minutes to fully salt.
  4. After 2 hours, wash the cabbage halves under cold running water to remove the salt and any dirt. As you wash, split into quarters along the slits you cut earlier.
  5. Cut off the cores and leave cabbages in a strainer to drain well.
  6. For the paste: while the cabbage is salting, combine the water and sweet rice flour in a pan and mix with a wooden spoon. Cook over a medium heat for about 8 minutes until it starts to bubble.
  7. Add the sugar and cook for another minute, stirring continually then remove from the heat and allow to cool completely.
  8. Pour the cooled paste into a large mixing bowl. Add the garlic, ginger, onion and hot pepper and mix well into a thin paste. Add the radish, carrot, chives and mix again.
  9. For the kimchi: spread some of the paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet and place into a large jar or container.
  10. Serve straight away or let it sit for a few days to ferment.

You will need

  • Radishes 50g,cut into matchsticks
  • Carrots 40g, cut into matchsticks
  • Spring onions 3, chopped
  • Chives 10g, chopped
  • Garlic cloves 8, minced
  • Ginger ½ tsp, minced
  • Onion ⅓, minced
  • Hot pepper flakes a pinch

For the salted cabbage:

  • Nappa cabbage 1 head
  • Kosher salt 3-4 tbsp

For the paste:

  • Water 120ml
  • Plain sweet rice flour ½ tbsp
  • Light brown turbinado sugar ½ tbsp

Method

  1. For the salted cabbage: trim the cabbage core and split in half by cutting a short slit in the base then gently pulling apart. Leaving the leaves attached, cut a slit through the core of each half, 2 inches above the stem to loosen.
  2. Dunk the halves in a large basin of water and sprinkle the salt between each leaf, using more salt closer to the stem where the leaves are thickest.
  3. Let the cabbages rest for 2 hours, turning every 30 minutes to fully salt.
  4. After 2 hours, wash the cabbage halves under cold running water to remove the salt and any dirt. As you wash, split into quarters along the slits you cut earlier.
  5. Cut off the cores and leave cabbages in a strainer to drain well.
  6. For the paste: while the cabbage is salting, combine the water and sweet rice flour in a pan and mix with a wooden spoon. Cook over a medium heat for about 8 minutes until it starts to bubble.
  7. Add the sugar and cook for another minute, stirring continually then remove from the heat and allow to cool completely.
  8. Pour the cooled paste into a large mixing bowl. Add the garlic, ginger, onion and hot pepper and mix well into a thin paste. Add the radish, carrot, chives and mix again.
  9. For the kimchi: spread some of the paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet and place into a large jar or container.
  10. Serve straight away or let it sit for a few days to ferment.
Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth

'The perfect thing about kimchi is that nature does its magic. The longer the ingredients ferment and mix, the more intense the flavour. For a less sour taste, allow to ferment in the fridge to slow the process – the warmer the room, the faster the fermentation,' says James

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
food magazine march april edition

Supported by

food magazine march april edition
Supported by
food newsletter banner

Supported by

food newsletter banner