One Hour Kim Chi
Kim Chi is a traditional Korean side dish and has been enjoyed for centuries. There are many variations and chilli strengths and this is what creates such unique and inspiring dishes. If you like it sweeter try adding more apple and less chilli, you can experiment with cucumber and pear too. This will keep in the fridge in a glass jar for a few weeks.
Makes 4 side dishes.
- 1/4 head of wombok
- 100ml apple cider vinegar
- 3 spring onion shoots
- 1 green apple
- Sesame seeds
- Korean chilli powder
- White table salt
- Cut the wombok into 1 inch slices, you can also use the stem chunks. It will look like a lot of wombok however this will ferment and become half of what you began with.
- Rinse the wombok, add to a large mixing bowl and cover in table salt, drizzle with apple cider vinegar and set aside covered with a tea towel. Ideally the bowl should be placed in a warm place (window sill or bench top to aid in fermentation) for 45 minutes.
- Meanwhile slice the green apple leaving the skin on, also cut the green of the spring onions into 1cm slices.
- Once fermented, rinse the wombok well to remove the salt. By this stage reduction will have begun and the wombok will look wilted; this is perfect!
- Drip dry and add the spring onion and apples.
- Toss in sesame seeds and chilli powder. I used approximately 5 Tbsp- adjust to your taste.
- Eat right away or store in an airtight glass jar for up to two weeks. This recipe will get better and better days later.
NB: for this recipe to be a success go for an expensive traditional Korean chilli powder. I found mine in an Asian grocery store.
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