quick kimchi

  • 1.5 litres water
  • ¼ cup (75g) rock salt 
  • 1kg wombok (Chinese cabbage), halved
  • 2 tablespoons rice flour
  • ⅓ cup (80ml) water, extra
  • ¼ cup (55g) raw caster (superfine) sugar
  • ¼ cup (20g) ground paprika
  • 2 tablespoons chilli powder
  • 3 cloves garlic
  • 1 eschalot (French shallot), peeled
  • 3cm-piece ginger (15g), peeled and chopped
  • 1 tablespoon fish sauce
  • ¼ cup (60ml) apple cider vinegar
  • 1 green onion (scallion), chopped
  1. Place the water and salt in a large saucepan and bring to the boil. Add the wombok and remove from the heat, making sure the wombok is submerged in the liquid. Set aside to soak for 20 minutes.
  2. Place the rice flour and extra water in a small saucepan over medium heat, whisking continuously for 2 minutes or until the mixture has thickened. Add the sugar and cook for a further 1 minute. Place the rice flour mixture, paprika, chilli, garlic, eschalot, ginger, fish sauce, vinegar and onion in a small food processor and process until smooth. Rinse and drain the wombok, squeezing out any excess water. 
  3. Spread the mixture between the leaves of the wombok and wrap in plastic wrap. Refrigerate for 24 hours. Chop to serve. Makes 4 cups chopped kimchi

TIPS + TRICKS:
You can store this kimchi in an airtight container in the fridge for up to 2 weeks. You can also buy ready-made kimchi at Asian supermarkets and grocery stores.

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