KIMCHI RECIPE

To make 750g you will need:
140g fine table salt
3 Chinese cabbages, cut into 8 wedges

For the marinade:
2 tbsp light soy sauce
2 garlic cloves, peeled
1 green apple, peeled, cored and roughly chopped
5g fresh ginger, peeled and roughly chopped
1/2 small white onion, roughly chopped
2 tbsp Korean chilli powder
1 tbsp caster sugar
60g piece of daikon, peeled and roughly chopped
2 tbsp fish sauce
4 spring onions, cut into 1.5cm lengths

1. Mix salt with 2 liters of water and dissolve. Submerge cabbage in brine, cover and weigh down so cabbage is fully submerged. Leave to brine for 48 hours.

2. Check on your cabbage – it should be soft and a little salty. If it’s too salty rinse under cold running water then leave to drain for 30 mins.

3. Cut away the hard core of each wedge and cut into 3cm squares.

4. Blend all marinade ingredients aside from the spring onions into a paste. Work the marinade paste and spring onion thoroughly into the cabbage pieces, then seal with cling film and weigh down so the cabbage is fully submerged in the marinade. Store in the fridge for at least 2 weeks before eating.

TIP: The Kimchi can be stored in an airtight sterilised jar in the fridge for up to 1 month. Be sure to loosen the lid regularly to prevent gas build-up OR pop an elastic band around the jar so it can self burp!

EXTRA TIP: Because we know ingredients are scarce right now you can sub daikon for regular radish and use regular chilli powder if need be.