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Kimchi

Kimchi

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Prep Time 4 days

Ingredients
  

  • 1 Chinese cabbage, sliced into strips
  • 1 large carrot, cut into matchsticks
  • 2 spring onions, sliced into matchsticks
  • 2 cloves of garlic, crushed
  • 25 g fresh ginger, cut into thin matchsticks
  • 50 g Korean chilli powder
  • 2 tbsp fish sauce (optional)
  • 15 g salt
  • 100 g cooked porridge oats (50g raw oats + 200ml water cooked for 5 mins on the hob and left to cool)

Instructions
 

  • Place the cabbage, carrots, spring onions in a bowl and cover with water. Add the salt and mix. Leave to soak for 3-4 hours, stirring occasionally.
  • Drain the vegetables, saving around 1 pint of the salt water in a jug.
  • Add the ginger, garlic, chilli powder, fish sauce and porridge to the vegetables and mix well.
  • Transfer the mixture to clean glass jars.
  • Add enough of the reserved water to cover the vegetables. Press the vegetables down so they are submerged.
  • Place the lid on the jar and leave at room temperature.
  • After 24hrs take off the lid and stir. You may notice some bubbles which means fermentation has begun.
  • Put the lid back on and leave at room temperature for another 2 to 3 days. Stir daily and ensure vegetables remain under the water.
  • It is now ready to eat. Store in the fridge.