About the Recipe
There’s a reason this kimchi is a staple in Korean households. Not only is it quick and easy to make yourself, it’s also a perfect balance of saltiness and tang packed with micronutrients and gut friendly bacteria!
Ingredients
2 Chinese cabbages (any type works)
2 carrots, finely sliced
3 shallots, finely sliced
2 spring onions, finely sliced
1 chilli
1 tbsp gochujang
1 tbsp gochugaru
A splash of fish sauce/soy sauce
Salt (2% by weight)
Preparation
Wash and chop the cabbage into quarters, then into ribbons using mandolin or a knife
Put a large bowl on the scales and tare. Add all the ingredients and find out the weight
Divide the total weight in grams by 0.02 to find out 2% (2g per 100g) - add this figure in grams of salt to the veg
Massage the veg for 5-10 minutes or until the veg starts breaking down and liquid starts coming out
Pack into jars ensuring veg is submerged in liquid (I like to use a ziplock bag filled with water to ensure everything is submerged) before putting lid on loosely (it’s important not to leave this in a sealed jar as the lacto-fermenting bacteria release gases)
Leave on the side for a week, burping daily and enjoy in burgers, cheese toasties, or as a side