Yields8 Servings
Prep Time20 mins


THE ANCIENT KOREAN COLOURFUL FLAVOUR BOMB perfect on salads, with crackers or eggs! It is recommended to try include fermented foods every day or at least couple of times a week. But what exactly is “fermentation’?? Fermentation is when bacteria and yeast 'pre-digest' food and drink, producing a range of vitamins, beneficial organic acids and other health-promoting compounds. They may have boomed recently, but fermented foods have been around for thousands of years. Despite the rumours, fermenting isn't hard – once you’ve prepared it (see pic), you just chop, mix, leave and allow the microbes to do all the hard work of years!
Foundation
 200 g Wombok - Chinese cabbage plus any other cabbage you want! We added red cabbage also.
 25 g sea salt
Toppers (all optional) pick what you like
 1 small daikon radish, cut into match sticks
 1 spring onion, diced
 50 g carrot, grated
 2 cloves of garlic, finely sliced
 2 tsp ginger, grated
 2 tsp gochugaru aka Korean red pepper powder (find in Asian stores)
 1 tbsp soy sauce
Equipment
 500 ml glass jar with lid - please use sterile jars!

1

Wash cabbage leaves. Then cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces. Put the cabbage and salt in a bowl and massage the salt into the cabbage.

2

Pour 500ml of water over the cabbage and salt mix and submerge the cabbage in the liquid (you can use a plate on top to help submerge the cabbage). Let it soak for 2 hours.

3

Drain the cabbage and rinse well! Really try to remove all the salt and excess liquid from leaves (you may want to use a salad spinner) before placing back in a bowl.

4

Add all toppers to the bowl and stir in well. Use your hands. Next transfer the mixture to your 500ml glass jar. In the jar you want to make sure all the vegetables are submerged in the juice. Use your hands to push all the vegetables down.

5

Screw the lid on and leave it at room temperature (ideally 18-22 degrees celcius), out of direct sunlight. Each day check on your kimchi and release some build up gas by untwisting the lid and letting a little out. After 3 days your kimchi is ready for its first taste.

6

Pop your kimchi in the fridge now and it will continue to develop for 3 weeks. Keep the lid on. Enjoy with cheese and crackers, on toast with eggs and in salads. Yum, yum, yum.

GF, DF and V




Ingredients

THE ANCIENT KOREAN COLOURFUL FLAVOUR BOMB perfect on salads, with crackers or eggs! It is recommended to try include fermented foods every day or at least couple of times a week. But what exactly is “fermentation’?? Fermentation is when bacteria and yeast 'pre-digest' food and drink, producing a range of vitamins, beneficial organic acids and other health-promoting compounds. They may have boomed recently, but fermented foods have been around for thousands of years. Despite the rumours, fermenting isn't hard – once you’ve prepared it (see pic), you just chop, mix, leave and allow the microbes to do all the hard work of years!
Foundation
 200 g Wombok - Chinese cabbage plus any other cabbage you want! We added red cabbage also.
 25 g sea salt
Toppers (all optional) pick what you like
 1 small daikon radish, cut into match sticks
 1 spring onion, diced
 50 g carrot, grated
 2 cloves of garlic, finely sliced
 2 tsp ginger, grated
 2 tsp gochugaru aka Korean red pepper powder (find in Asian stores)
 1 tbsp soy sauce
Equipment
 500 ml glass jar with lid - please use sterile jars!

Directions

1

Wash cabbage leaves. Then cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces. Put the cabbage and salt in a bowl and massage the salt into the cabbage.

2

Pour 500ml of water over the cabbage and salt mix and submerge the cabbage in the liquid (you can use a plate on top to help submerge the cabbage). Let it soak for 2 hours.

3

Drain the cabbage and rinse well! Really try to remove all the salt and excess liquid from leaves (you may want to use a salad spinner) before placing back in a bowl.

4

Add all toppers to the bowl and stir in well. Use your hands. Next transfer the mixture to your 500ml glass jar. In the jar you want to make sure all the vegetables are submerged in the juice. Use your hands to push all the vegetables down.

5

Screw the lid on and leave it at room temperature (ideally 18-22 degrees celcius), out of direct sunlight. Each day check on your kimchi and release some build up gas by untwisting the lid and letting a little out. After 3 days your kimchi is ready for its first taste.

6

Pop your kimchi in the fridge now and it will continue to develop for 3 weeks. Keep the lid on. Enjoy with cheese and crackers, on toast with eggs and in salads. Yum, yum, yum.

GF, DF and V
Kimchi

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