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SUPER SPEEDY KIMCHI STYLE PICKLE

SUPER SPEEDY KIMCHI STYLE PICKLE

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Serves: Makes approximately 500g

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I absolutely love Kimchi, that fiery, salty, sour fermented cabbage dish from Korea, however I simply don't have the time to make it from scratch. I have researched various recipes for a simpler version, but they were either still very time consuming, or used ingredients that were difficult to find outside of specialist supermarkets. So as a result of a major craving for something at least vaguely similar, I came up with this dish, which uses ingredients found in most large supermarkets. The time consuming element of making Kimchi is soaking cabbage in salt, and the fermentation, and I realised that this is pretty much the same process as for making Sauerkraut. Therefore the big cheat in this dish is using a jar of shop-bought Sauerkraut as a base (I used Sauerkraut with Carrot), and then simply adding Kimchi inspired flavourings. The result, I think, is delicious and can be used as soon as it is made (although it will of course improve as the flavours mingle). Another benefit of this method is that shop-bought Sauerkraut is pasteurised and the fermentation has already taken place, so any concerns about bacteria from home-fermented vegetables can be set aside. I certainly can't call this dish Kimchi, but the resulting condiment certainly satisfied my cravings for the hot sour and salty. I love to gobble it down with a plain bowl of sticky white rice.

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Ingredients

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  • 5 cm fresh root ginger (peeled)
  • 80 ml chilli bean sauce (Toban Djan) (or use 5 tablespoons + 1 teaspoon)
  • 60 ml Thai fish sauce (nam pla) (or use 4 tablespoons)
  • 870 grams jar of sauerkraut with carrot
  • 1 bulb of garlic (peeled)
  • 1 teaspoon caster sugar

Method

  1. Place the garlic, ginger, chilli bean sauce, sugar and fish sauce into a small food processor, and blend until completely smooth.
  2. Place the contents of the jar of Sauerkraut into a metal or glass bowl (the chilli bean sauce will stain plastic), and holding back the vegetables with a spoon, drain most of the liquid back into the jar.
  3. Using a rubber spatula, add every last drop of the mixture from the food processor to the Sauerkraut.
  4. Mix extremely well using two metal spoons. I would usually use my hands for this sort of job, but this mixture can stain.
  5. Pack the pickle into a Kilner jar that has been through a dishwasher or sterilised in the traditional manner. If the pickle looks a little dry, rinse the metal/glass bowl out with some of the reserved jar liquid.
  6. Refrigerate until needed. 

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