When I first opened up the Vegetarian Kimchi that I bought in Korea, it tasted like cabbage in my homemade Chicken Rice Chilli Sauce, to me! That was my first impression and with that feeling in mind, I created this recipe and no cooking involved. Omit garlic and double the amount of ginger if desired. Next, I might be making Cucumber Kimchi in this manner but using chilli power instead of fresh chilli.
Preparation: 20 mins, standing time 4.5 hrs
Preparation: 20 mins, standing time 4.5 hrs
Ingredients (serves 6-8)
400g Chinese cabbage, cut into small sections
4 tablespoons salt
For marinade
5 fresh chilli, deseeded and finely chopped
50g garlic, finely chopped
25g ginger, finely chopped
60ml apple cider vinegar
½ teaspoon salt or to taste
1 tablespoon sugar or to taste
Method
1. Place the cabbage in a colander and sprinkle with salt. Set aside for 30 minutes, then rinse and drain well, squeezing out any excess moisture.
2. Meanwhile, to make the marinade: combine all the marinade ingredients in bowl and mix well. Set aside
3. Transfer the cabbage and marinade into a glass bottle. Mix well and place it in the refrigerator for at least 4 hour prior to serving.