Inspired by our recent travels, this Kimchi recipe is a great variation on the typical fermented cabbage.
Makes 1 extra large jar
- 1 Chinese cabbage, cored and shredded
- 3 spring onions, thinly sliced
- 1 tablespoon minced garlic
- 1 thumb size piece of ginger, grated
- 2 tablespoons of dried chilli flakes (less or more, depending on how spicy you like your ferments)
- 3 tablespoons Celtic sea salt
- Place all of the ingredients in a large mixing bowl and sprinkle with the salt.
- Massage the mix for about 5 – 10 minutes and then leave to rest for an hour. This resting time helps the cabbage to soften and release some of its water.
- Press the mix into a sterilised jar, squishing out the air bubbles and letting the liquid rise to the top. Make sure the cabbage is completely submerged by its liquid.
- Cover the mix loosely and let it sit at room temperature for at least 1 month.
- Once the cabbage is fermented to your liking, move to the fridge and eat.