Kimchi
Kimchi is a traditional Korean ferment guaranteed to add some serious flavour to your meals. This is a non traditional version, made without the spicy red pepper paste and instead like a spicy sauerkraut. Go easy on the chilli if you want to feed it to your kids.
Kimchi
Makes 1L Jar
Gluten free, dairy free, egg free, nut free
Ingredients:
1 Chinese cabbage (wombok), roughly chopped
3 radishes, grated
1 carrot, grated
Small bunch spring onions, finely chopped
4 cloves garlic, finely chopped
3 tablespoons freshly grated ginger
1 teaspoon freshly grated turmeric
2 or more hot chillies (depending on how spicy you like it), finely diced
1 small bunch of coriander leaves, stems, roots and all, finely chopped
1-2 tablespoons sea salt
Instructions:
Remove the outer leaves of the cabbage and set aside.
Roughly chop, grate and slice up the vegetables (except for the chilli) and place in a large bowl.
Sprinkle on the salt as you go to help draw water out of the vegetables. If you have time leave them to sit for at least 10 minutes to help draw out more water.
Massage, squeeze and work the vegetables with your hands to release all the water.
Stir through the chilli then pack the vegetables tightly into your jar/vessel of choice. Press down hard as you go with your fists or a tamper. This again helps force water out of the vegetables.
You should have just enough liquid to cover the vegetables. If you don't you can top up with a little water but don't add too much as it may become soggy.
Cover with the outer cabbage leaves and a small weight (jar, shot glass or river stone) to help keep the cabbage submerged.
Place the lid on and put in a spot out of direct sunlight.
Leave to ferment at room temperature for about one to two weeks or until the taste is to your liking. In the first few days when most of the action occurs, periodically press down on the weights to help force more water out and keep the vegetables submerged.
Refrigerate when the desired ferment time is complete and the taste is to your liking.
