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: Makes approx. 1kg

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Ingredients

1 Darts Farm white cabbage
1 litres water
40g sea salt
3 Garlic Farm garlic cloves, crushed
2.5cm piece ginger, freshly grated
4 spring onions, finely shredded
2 tbsp fish sauce (optional)
2 teaspoons siracha, gochujang or paprika
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated

You will need: 1kg or 2 x 500g jars with airtight lids
Fermentation time : 5-14 days

Method

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, cover and set aside for 8-12 hours.
Meanwhile, make the kimchi paste by grinding the garlic, ginger, fish sauce (if using), spring onions in a small spice grinder, a pestle and mortar, or just finely chop everything with a knife. Mix the siracha, gochujang or paprika through the paste mix.
Drain your cabbage, but save the water.
Finely slice the radish and carrots and mix with the kimchi paste and cabbage. Pack the mix into a sterlised jar, pressing it down as tightly as you can, ensuring their are no air pockets.
Pour in the reserved salt water brine to come right to the top (making sure there is a 2-3 cm gap at the top). Secure your jar with an airtight lid.
Set in a dark place in your kitchen and let the kimchi ferment for 1-2 weeks, checking it daily to ensure it stays fully covered by the liquid. After a week or so, give it a little taste, the flavour will improve the longer it's left!
Store in the fridge in a sealed, sterilized jar.