Kimchi recipe 1 cabbage I like to use wombok 1 med size daikon radish ( can use any sort of radish ) 4-5 carrots Bunch of shallots 1 leek 1 Apple grated 4 tablespoons of Himalayan salt 1 -2 tablespoons of fresh minced ginger 1-2 tablespoons of fresh minced garlic 1/4 cup fish sauce 1 -2 tsp Chilli powder 1 tsp of turmeric 1 serve of sauerkraut culture (optional) I use a sauerkraut culture from green living Australia.
Wash the veggies. Slice the cabbage, shallots and white part of the leek. grate the carrot, radish, and apple. Place the veg into a very large container. I use a big plastic box. Add the salt to the veggies, massage until the cabbage softens and releases a lot of liquid. Massage for about 4-5 mins. Add the ginger, garlic, fish sauce, turmeric and as much chilli powder as you like. Add the culture if using. Let the container sit out at room temperature for a few hours, massaging a few more times. Taste to see if you need to add more ginger, garlic, turmeric or chilli. Pack the veggies into sterilised jars, pushing the veggies down to get out any air pockets. I use a cabbage leaf on the top to push the kimchi down into the liquid. Put a lid on the jar repeat with the remaining veggies.
Place your filled jars into a container or on a plate, as the liquid leaks out and will make a mess if not on a plate. Leave at room temperature for 3-7 day…. Taste every now and then and it is ready when the flavour is to your liking. Once to your liking.
Store in the fridge. Keeps for several months
You can add anything to your kimchi, kale, different cabbages, sweet potato, herbs, spices and shredded nori sheets. The list is endless.
