Kimchi

Preserves

Ingredients

savoy cabbage (Ettrick Gardens)

1/4 cup sea salt or pink Himalayan salt

Water

4 cloves of grated garlic

1 tsp grated peeled fresh ginger

1 tsp granulated sugar

2 Tbs fish sauce

3 Tbs Korean red pepper flakes (gochugaru)

150g daikon radish, peeled and grated

2 green onions, trimmed and cut into 1-inch piece

Method

  1. Cut the cabbage into quarters. Cut the cores from each piece. Cut each quarter crosswise into 3cm strips.
  2. Place the cabbage in a large bowl and massage the salt into the cabbage until it starts to soften slightly. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 hour.
  3. Rinse and drain the cabbage.Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. While it drains, make the spice paste.
  4. Add the garlic, ginger, sugar and fish sauce and stir together until it forms a smooth paste. Stir in the gochugaru and set aside until the cabbage is ready.
  5. Add the daikon radish and spring onions to spice paste.Gently squeeze any remaining water from the cabbage and add it to the spice paste.
  6. Using your hands, work the paste into the cabbage until it is well coated.
  7. Pack the kimchi into clean, dry jars. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the cabbage, leaving at least a couple of cms of space at the top. This stage can be challenging, if you are really struggling to get enough brine, you can leave it for an hour or so and come back to it.
  8. Let it ferment for 3-4 days in a cool, dark place.
  9. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. When the kimchi taste is to your liking, transfer the jar to the fridge.

Comments

(Make 4 days in advance)

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