Kimchi
With news about pauses on food exports across Asia emerging, preserving food, when we still can, has become more of a practical measure than a hobby activity. So let’s make kimchi.
Why?
Now is a time when preserving, fermenting, canning, growing and local permaculture should be the buzzwords. As a matter of fact, kimchi was invented to preserve vegetables in a country — obviously, Korea — where agriculture was more than difficult during chilly winters.
Hard?
Really particular conditions set out by the pros are respected. Like burying in the ground, temperature control and culinary equipment. But I love the thought that Kimchi originated in a time of insufficiency, and the theory of making is not rocket science. So, let’s have some courage to try because it could be a great source of health and abundance.
Ingredients?
Feel free to suggest your own recipe, but that’s how my friends and I made it. We prepared huge cabbages, onions, garlic, leeks, spring onions, Korean chilli powder (important as it’s more sweet than spicy), dried chillis, pears, salt, sugar (make sure it’s healthy) and sesame. As for the proportion, make your own choice.
How?
- Prepare all the fresh ingredients. Wash the cabbage. Peel and slice the onions and spring onions. Peel the garlic. Peel and chop the pears. Chop the leeks.
2. Generously spread salt on every layer of the cabbages. Soak them in brine for 30 minutes.
3. As the cabbages are enjoying their brine bath, it is time to prepare the chilli sauce. First, blend pears, onions, garlic, some spring onions and leeks in a food processor until it becomes a puree.
4. Mix the puree, chilli powder, dried chillis, salt, sugar and sesame into the ultimate sauce mix. Add spring onion and leek if you like.
5. When the cabbage is ready, try hard to squeeze the liquid from the cabbages. Make them as dry as possible.
6. Spread the chilli sauce on every layer of cabbage leaves, and put the whole plant into your sterilised and moisture-free jar. Press hard to make sure there isn’t much air between the leaves.
7. Place the jars in a cool and shaded place for 4–5 days to allow the fermentation process to mature.
The party is not over yet…
Remember all the food scraps? The onion, spring onion roots are exceptionally easy to grow back again. Give them a second life. Cabbage cutouts, onion and garlic skins are superb ingredients for your own broth.
