Courgette Kimchi

Courgette Kimchi
Write a review
  1. 600g summer cabbage
  2. 400g courgette
  3. 6 spring onions, finely chopped, including the green part
  4. 3 tbsp finely chopped fresh ginger
  5. 2 tbsp finely chopped garlic
  6. 3 tbsp salt
  7. 2 tbsp chilli powder
  8. 1 tbsp sugar
  1. Quarter the cabbage lengthways and remove the core. Cut into pieces about 5cm square. Cut the courgette into sections about 4cm long, halve them lengthways and then cut into slices about 4mm thick. If there is a lot of seed in the middle of the courgette, remove the core and discard it.
  2. Add 2.5tbsp of salt to a large non-metallic bowl and add about 1.5l of water. Mix to dissolve the salt, making a brine, and then add the vegetables and mix them into the brine. Cover and leave the bowl for 12 hours, turning the vegetables occasionally.
  3. After 12 hours, scoop the vegetables into a clean bowl, reserving the brine for later.
  4. Drained vegetables, ready to make kimchi
  5. Drained vegetables, ready to make kimchi
  6. The spring onion, ginger, garlic, sugar, salt and chilli
  7. In another bowl, mix together the spring onions, ginger, garlic, chilli, sugar and the remaining salt. Madhur Jaffrey calls for cayenne or Korean red pepper, but we had neither of those. What we did have were some chilli flakes, paprika and some chilli powder from Kenya, which is so hot that I'd put a label on it, renaming it 'Bio-hazard'. When you open the jar, people on the other side of the room start sneezing. So if you're thinking that the amount of chilli looks a bit paltry, that's why.
  8. Add all this to the bowl of cabbage and courgette and mix it well, then stand back and admire it.
  9. Spices mixed into the kimchi
  10. Spices mixed into the kimchi
  11. Take some clean glass jars and pack the mix into them, squashing it down. Spoon in any juices left in the bottom of the bowl and then top the jars up with the brine that you set aside earlier.
  12. Freshly jarred kimchi
  13. Set the jars to one side. Leave the lids off but cover them with a clean tea towel. The next stage, the fermenting, takes from three to seven days, depending on the temperature. The mix should start to bubble a bit. After three days, test some for flavour and sourness. If you like it, then lid the jars and keep them in the fridge. If not, leave them a few more days and try it again. I lidded ours after six days. I'd kept the jars sitting on a tray under a table in the hallway.
  14. As the kimchi continues to ferment, it will become more sour/acid and the vegetables will soften. If you haven't tried it before, take it easy to start with as some people are more comfortable with sour foods than others. How you like it really depends on you - some like it very sour and others don't. It's personal. If it has become too sour for your taste, then it can be added to fried rice or soups and stews.
  15. Enjoy!

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.