HOMEMADE KIMCHI

Kimchi; a classic Korean dish, transforms our humble homegrown cabbages through fermentation, with a few carefully selected aromatics and ingredients. Once mixed with salt, the lacto-fermentation process begins, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion.. Full of flavour, it makes an ideal addition to rice, noodles, soup, and even a cheese toastie!

Difficulty:

Prep time: 70 minutes

Cook time: 0 minutes

Serves: 6

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Ingredients

1 Darts Farm white cabbage
3 Garlic Farm garlic cloves, crushed
2.5cm piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp Eaten Alive sriracha sauce
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

Method

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr.
Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill.

Your jar of kimchi will keep in the fridge for up to 2 weeks; the flavour will improve the longer it's left!