Description

Make your own Kimchi easily at home with simple ingredients and add it to all your favourite dishes. Ready in around a week.

Ingredients

Scale

1 Chinese cabbage
2 tablespoons salt
1 red capsicum
2 carrots

MARINADE

2 spring onions
½ red capsicum
2cm piece ginger
3 cloves garlic
2 red chillies
1 tablespoon Gochugaru chilli powder
1 tablespoon sugar
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon fish sauce

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Instructions

Roughly chop the cabbage and massage in the salt and leave for 15 minutes.

Place all the marinade ingredients into a food processor and blitz to a paste.

Once the cabbage has sweated, add the marinade and remaining vegetables and mix to thoroughly coat.

Compact into a sterile jar, pushing down firmly to release liquid to cover. Cover with lid, if jar is full store on a tray in the laundry as it may leak. For 5 days burb the jar, by removing the lid and releasing gas.

Refrigerate once ferment is to your liking.

Notes

Store in a sealed jar in the fridge for up to 12 months.

Prep Time: 25 minutes
Cook Time: 5 days