1 large Chinese or white cabbage
3 large red chillies
1 teaspoon salt
5 clove garlic
300ml fish sauce
2 tablespoons chilli sauce
100g brown sugar
Slice cabbage into half and then into thirds or quarters. Blanch cabbage in simmering water in batches so that the water doesn't stop simmering. Place cabbage immediately into ice water to stop further cooking. Squeeze the cabbage leaves of excess water and then place on a draining rack on top of a tray. Cover and then place something heavy on top to press out excess water. Leave overnight.
Process the chillies, salt, garlic, fish sauce, chilli sauce, brown sugar and oil to form a paste. Squeeze the cabbage one last time and then cut into 3cm or just over an inch pieces then coat in the sauce in a large container (or two). Mix well and place on the benchtop for 6 hours to start the fermenting process. Then transfer the container and keep it in the fridge. Allow flavour to develop for 2-4 days. As time does on the flavour develops further but I found that even after a week or two it was still really delicious and not too sour. Always use clean cutlery when taking kimchi out of the container.
- squeeze more, last longer.
- last for 2 weeks in fridge.
- quantity of ingredients for marinade mix may very as personal preference.