David Chang's kimchi

AT A GLANCE

Momofuku chef David Chang has the inside running on the flavour of Korea - one of the world's great condiments.

  • 1 medium Chinese cabbage, outer leaves discarded
  • 3 daikon radishes
  • 2 tbsp kosher or coarse salt
  • 135 gm caster sugar
  • 20 garlic cloves, finely chopped
  • 20 slices peeled fresh ginger (100gm), finely chopped
  • ½ cup gochugaru (see note)
  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) usukushi (see note)
  • 2 tsp jarred salted shrimp (see note)
  • ½ cup spring onions batons
  • ½ cup julienned carrot (about 1 small)
01   Cut cabbage in half lengthways, then cut each half crossways into 2.5cm pieces.
02   If you’re making radish kimchi, peel daikon, trim off any discoloured sections, then cut them into 1.5cm chunks and proceed as above with the salt and sugar, and as follows.
03   Toss the cabbage or radish with the salt and 2 tbsp of the sugar in a bowl. Refrigerate for half an hour (and up to overnight) while you prepare the seasoning.
04   Combine the garlic, ginger, gochugaru, fish sauce, usukushi, shrimp and remaining sugar in a large bowl. Blend to a paste with a stick blender.
05   Add water ⅓ cup at a time to seasoning mixture until it’s just thicker than a creamy salad dressing but no longer a sludge (about 1 cup water in total).
06   Stir in the spring onion and carrot.
07   Drain the cabbage or radish and combine it with the seasoning mixture.
08   Pack the kimchi in jars, ensuring the cabbage is submerged, cover with plastic wrap, and pierce a couple of times to allow air to escape. Stand it in a cool, dark place until it starts to ferment (48-72 hours), then refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks and still good for up to a month, though it will become funkier as time passes.
NoteGochugaru, Korean chilli powder, and usukushi, a light soy sauce, are available from Asian grocers. Salted shrimp is available from Korean grocers.

Topics:

KOREAN, MASTERCLASS, HEALTHY, CABBAGE, DAVID CHANG

Recipe:

DAVID CHANG

Photography:

ROB SHAW

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2017

Mar 2017

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