Kimchi

May 24, 2020
Serves: Makes 2/3 jars Cooks In:
  1. Sterilise you jars in boiling water
  2. Wash the cabbage well, and then slice it into quarters, cutting of the end with the stalk.
  3. Make the paste by combining all the ingredients together in a blender and process until smooth-ish.
  4. In a large bowl or jug combine 1 litre of filtered boiling water with the table salt and allow to dissolve.
  5. Then place the cabbage in a large bowl and mix through the sea salt. Massage the salt into the cabbage with your hands for about 5-10 minutes, breaking the cabbage leaves apart as you go.
  6. Pour the salted water over the salted cabbage and then allow to sit for 2 hours until the leaves have become soft.
  7. Once the leaves are soft drain the cabbage and rinse in thoroughly with water for at least 5-10 minutes until the leaves no longer taste really salty.
  8. Use your hand to squeeze the water out of the cabbage then place it in a bowl.

Ingredients

  • 1 large savoy cabbage
  • 5 tbsp table salt
  • 5 tbsp sea salt
  • 1 litre filtered water
  • 2 carrots
  • 5 spring onions
  • Handful of chives
  • 5 spring onions

For the paste

  • 5 garlic cloves
  • 1 thumb sized piece of ginger
  • 1 onion
  • 5 tbsp tamari
  • 3 tbsp coconut sugar
  • 2 tbsp rice vinegar
  • 1 red chilli