Kimchi with Atlantic Dulse
Kimchi is a spicy fermented cabbage salad from Korea.
Kimchi can be eaten either as a separate snack or as a side dish. For example, it is excellent
next to an omelette in the morning. Naturally, it goes very well with Asian dishes.
You can also add Kimchi to many foods: it can be fried with rice, added to soup or
sandwiches… you name it! There are plenty of options.
And that’s not all. Not only is Kimchi tasty, it is also exceptionally healthy: it contains a lot of
vitamin C and probiotics which help you balance your intestinal microflora. Atlantic Dulse is there to replace the fish sauce and enrich the taste. It also
adds valuable vitamins and minerals.
- 1 larger Chinese cabbage
- 5 tbsp sea salt
- 2 tbsp tamari
- 2 tbsp coconut sugar
- 75ml natural pineapple juice
- 3 tbsp ginger
- 1 whole garlic head
- 1 small white onion
- 50g Korean chilli powder
- 4 tbsp Numami Dulse flakes
- 1 white radish
- Green onions
Chop the Chinese cabbage into large pieces and place it in layers in a large bowl with the sea salt.
Allow the cabbage to stand for 2-3 hours, stirring it regularly to help it take in the salt. Give it a gentle squeeze from time to time to soften it and remove the excess water.
Using a sieve, thoroughly rinse the cabbage to wash off the extra salt, put it into a bowl and set it aside.
For the fiery chili paste, crush and mix ginger, garlic, white onion, chilli powder and tamari, coconut sugar and pineapple juice into a smooth fragrant paste.
Chop the green onion into smaller pieces.
Slice the white radishes with a julienne peeler or a very sharp knife into tender semi-transparent strips.
Place the onion and white radish strips on top of the washed cabbage.
Add a healthy sprinkle of Numami Dulse flakes.
Mix the pungent chilli paste with the cabbage (use gloves, these ingredients like to be treated with respect and caution) until all the veggies are covered with pasta.Place the Kimchi-to-be into a large jar and press down to squeeze the excess air from between the salad leaves. You can put the lid on, but don’t close it tight, leave a small vent.
Let your delicious home-made Kimchi ferment at room temperature for at least 36 hours. You will know it is ready when you see small bubbles appear on the surface of the liquid and detect a slightly sour yet appetising smell.
For a yet more sour dish, you can keep it at room temperature for longer. Once the desired fermentation level has been achieved, place the Kimchi in the refrigerator. It can be stored for up to 2 months.