Kimchi Recipe

• 1 Chinese cabbage – quartered and cut into thick slices
• 1 daikon radish – peeled and julienned
• 3 carrots – peeled and julienned
• 4 spring onions – cut into 2cm thick slices
• 2 cloves garlic – minced
• 1 knob ginger – grated
• 2 Tbsp *Korean chilli flakes (substitute with 2 Tbsp chilli flakes)
• 4 Tbsp Sea salt

In a big glass bowl sprinkle the cabbage with salt and massage until the cabbage starts to soften and wilt. Place a plate over the cabbage and weigh the plate down. Leave to stand for 30 minutes

Mix the garlic, ginger and chilli flakes together.

Drain any liquid from the cabbage and squeeze slightly to remove any excess moisture.

Combine the cabbage with the radish, carrots and spring onion and mix in the chilli, garlic and ginger mixture until well combined. (if you have sensitive skin use gloves for this part)

Transfer to a fermentation crockpot or glass jar with a swing top lid, place a fermentation weight on top of the cabbage mixture, otherwise you can weigh it down with a zip bag filled with water.

Leave to ferment at room temperature, if you are not using a fermentation crockpot, the pressure from your jar needs to be released by opening the lid of the jar daily.

Fermentation can take 5-7 days depending on the external temperature. Once ready store in the fridge and use within 3 months.

*can be adjusted according to spice preference