I learnt another chilli recipe on a trip up to a friend’s place in Port Hedland.
Kimchi, a Korean chilli dish, is one of the most popular food-types in Korea. The dish consists of a salt-fermented cabbage process then added to a mixture of chilli, spices and more salt to add to the tang.
For Korean people, the dish is a necessity. It can be used with soups, seafoods, stir-fries or cold salads. But according to my chilli source, most people have it on top of sticky-rice.
I helped make some of this kimchi dish so I will try to remember the details on how it is made. About eight cabbages were needed to make a small dish of kimchi. First, all of the cabbages were washed out with a hose to get rid of any dirt that may still be sitting inside of it, and then they are stuffed on the inside with plentiful amounts of raw sea salt.
Submerge the cabbage into heavily salted water and leave them for 24-hours. Then when they are ready, wash them out and put them in a sealable container.
Now with the chilli part there are several concoctions you can use to get the right taste. A Korean favorite is the natural dried chilli flakes that can be purchased from any Korean market. But when making it I use finely chopped red chillis and a light spread of supermarket chilli powder.
Once it is all in together you have to leave it in the fridge for a week until the taste is right, then you can start using it.
The best thing? My Korean source told me that chilli increases your metabolism, so in a sense it will help burn fat. What could be better than a nice thick winter/summer meal that burns fat?