Kimchi

Kimchi — a Korean staple — is a spicy side dish made from salted and fermented vegetables including cabbage. Add julienned carrot if preferred or combine a mix of red and green cabbage.

Ingredients

½ large	Savoy cabbages (Main)
4 Tbsp	Salt
1 Tbsp	Sugar
4	Garlic cloves, crushed
2 Tbsp	Root ginger, finely grated
2 Tbsp	Fish sauce
2 Tbsp	Gochujang, Korean chilli paste (Main)
4	Spring onions
4	Radishes, round, thinly sliced

Directions

1. Remove any thick core from the cabbage. Chop the leaves into 3cm pieces and place in a large ceramic bowl. Sprinkle with the salt and mix it in with your hands. Stand for 1 hour or until softened. Press down and cover with cold water. Stand for 2 hours.
2. Drain and rinse under cold water. Drain thoroughly, squeezing out any excess water.
3. Make a paste by mixing the sugar, garlic, ginger, fish sauce and gochujang. Combine with the cabbage, spring onions and radishes, mixing well. Place in a large plastic or ceramic bowl. Sit a plate on top of it and cover loosely so air can escape during fermentation.
4. Allow to ferment for a week or two in a coolish place. Pack into airtight glass containers and store in the fridge.
5. Serve with cheese on crackers, as a salad or side dish, add to rice dishes or pat dry and deep-fry briefly.

More of Jan's fermented food recipes

• Salmon burgers and dill yoghurt sauce
• Kombucha mocktails