We left the month of October behind us and from the pumpkin....today we move on to cabbage! Specifically, to Chinese cabbage. Today we felt like making kimchi, so let's see what spices we will need for this recipe.

Some people may be wondering... but what is kimchi?! It is often associated with Chinese cuisine and is also very popular in China, but in fact the origins of this dish, which has a history of over 3000 years, are Korean.

It is a spicy, fermented vegetable dish that is very tasty and perfect for cold autumn and winter days.

As you can imagine, over the course of more than 3000 years, many versions of this dish have spread, so we will refer to the most popular version, made with Chinese cabbage.

If you are curious to try it, you can find it in a jar quite easily in ethnic food shops, otherwise, if you want to try your hand at it, you can prepare a homemade version.

We particularly recommend the version proposed by My Korean Kitchen.

The spices needed to prepare Kimchi

What we are proposing here is just one of the many recipes you will find on the net, more or less westernised in some cases, based on cabbage alone, with Korean radishes, pumpkin or peppers. But on the list of spices to be used, almost everyone seems to agree:

• Garlic
• ginger powder
• onion and chives
• gochugaru flakes (Korean chilli)

How long can kimchi be stored?

You should wait at least 4-5 days before eating it. It can be stored in the fridge for a few weeks (in an airtight container and watch out for any variations), alternatively you can store it in the freezer for up to 9-12 months.

What does kimchi go with?

Kimchi is normally served with rice, or with grilled meat.