Kimchi is a traditional Korean dish, and is eaten as an accompaniment to most meals.
It is basically a sour and spicy cabbage mixture, but can be made in many different varieties, including without chilli and even without cabbage.
You can buy kimchi easily at many Asian grocery stores, but you can make it at home to suit your own taste, and control how long it is left to sit.
Time is the most important part of kimchi making, because over time the flavour becomes stronger. The kimchi from this recipe will be ready to eat in a week, but it is better to leave it for longer, up to six months.
3 large Chinese cabbages
100g brown onion
50g dried anchovies
10g dried seaweed
300ml fish sauce
400g chilli powder
500g daikon or white radish
Coarse sea salt
Cut the cabbage in long strips, and soak in salty water for 10 minutes.
Remove the cabbage from the water, and rub each strip with coarse sea salt.
Place the cabbage in an airtight container for at least 6 hours.
Add the anchovies and seaweed to 300ml of water, bring to the boil, and cook for 30 minutes to reduce it to 200ml of stock.
Wash the salt from the cabbage.
Blend the pear, apple, onion, ginger, garlic, anchovy stock and fish sauce until smooth. This is best done in a food processor.
Pour the mixture into a small bowl and add the chilli powder, daikon (cut into thin two-inch sticks) and chives. Mix it all together.
Rub the mixture into each layer of cabbage, coating evenly between the leaves.
Put the cabbage in an airtight container, press plastic wrap onto it, and close the lid.
Leave at room temperature for one to two days until cabbage is tangy and bubbling.
Store it in the fridge and leave it for at least one week.