This spicy, extraordinarily pungent condiment is served at almost every Korean meal. Kimchee is made of fermented vegetables (such as cabbage or turnips) that have been pickled before being fermented in tightly sealed pots or jars.
- 1 cup (250 mL) green or purple cabbage , shredded
- 1 cup (250 mL) thinly sliced carrots
- 1 cup (250 mL) small cauliflower florets
- 2 tbsp (30 mL) grey sea salt or pink rock salt
- 2 green onions, thinly sliced
- 3 cloves garlic, chopped, or 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) fresh ginger, peeled and grated, or 1/2 tsp (2.5 mL) ground
- Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
- Toss lightly and set in sink for about one hour and allow to drain.
- Rinse with cold water. Drain well and place in a medium-size bowl.
- Add onions, garlic, and ginger and mix thoroughly.
- Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.
- Allow kimchi to sit for 1 or 2 days at room temperature to ferment. The longer it sits, the better it will taste.
- Serve immediately or store in an airtight container in a cool, dry place.