Sayre is hosting Fun Monday and she wants a step-by-step guide (pictures encouraged) for making my favorite summertime dish. This can be an entree, a vegetable, a casserole, or a dessert.
I made a Korean side dish.... the famous Kimchi!! Koreans serve kimchi at almost every meal. It's a winter dish but in tropical Singapore, my family and I love to eat this chilled spicy salad. It is easy to prepare and I usually make a huge quantity to give away.
Kimchi is a healthy dish, its all vegetables, something we all need a lot more of in our diet.
3 Napa cabbage
1 bunch of scallions
1 raddish (shredded)
Kosher salt (or sea salt)
Korean chilli powder (coarse)
a walnut sized knob of ginger (diced)
4 cloves garlic (crushed)
sesame seeds (roasted more flavourful)
Soak cabbage in salt water for 3 - 4 hours.
Trim scallions, slice the white part down the center, then cut into strips diagonally.
Combine the chilli, sesame seeds, ginger and crushed garlic into a sauce bowl. Add enough sesame oil to moisten everything, and an equal amount of rice vinegar (enough to make a paste). Toss gently but thoroughly, then spread the paste onto the cabbage. Make sure cabbage is well drained before adding the chilli paste.
There are no hard and fast rules when it comes to the amounts,it's all done 'to taste', Keep the kimchi in the refrigerator for 3 days before eating.
Have it on toast, with rice, a side dish or as a soup. Enjoy!
First Commenter - sasha