Kimchi is perhaps Korea’s best-known dish. Essentially, it is spicy fermented cabbage – and much nicer than that might sound! Serve as a small plate, in a marinade or loaded on fries, topped with spring onion.
- Firstly, ensure all items of equipment are clean to avoid any bad bacteria getting into the ferment.
- Combine ingredients in a large bowl, massaging in between the leaves and leave for about 30 mins for the salt to draw moisture out of the leaf.
- Squeeze out as much juice as possible, leave to sit for 20 mins, then repeat.
- Get a sterilised jar and pack the Chinese leaf tightly into it, along with any juices. Ensure the juice covers it completely to prevent mould forming. After more juice is released, pack it down again until fully submerged by at least 0.5cm of brine. Close the lid and leave at room temperature to ferment for about a week. The sourness will develop, then, once it is to your liking, transfer to a fridge and it’s ready to use.