Korean pickled cabbage soup

Korean pickled cabbage soup

This unique pickled cabbage, kimchi (きみち）is served as an accompaniment to almost any dish in Kore, and it is also a popular snack. Some cooks combine the pickling liquid with water and heat it up as the stock for this soup. 

1 litre chicen stock

225 g drained kimchi, cut into bite-sized pieces

30 g fresh root ginger, finely sliced

2 tbsp soy sauce

sea salt and freshly ground black pepper

Bring stock to the boil in a deep pot. Stir in kimchi and ginger with soy sauce. Reduce heat and simmer for about 30 minutes. Season stock with alt and pepper and ladle it into bowls. Serve soup on its own to with steamed rice.

Thanks: www.ghilliebasan.com