Kimchi

Recipe

100g course sea salt

2lt water

1 wombok

100g rice flour

800ml water

4 tbsp fish sauce

1 pinch of shimp paste

5 cloves garlic

4-5 cm knob of ginger

100g gochugara (Korean chili powder)

5 green shallots

Day 1

Mix the 2lt water and salt.

Slice cabbage, cover in brine, leave in fridge overnight.

To make chili paste, boil 800ml of water, add rice flour, cook whilst stirring until it resembles wallpaper paste.

Take off off, add chili, shrimp paste, fish sauce, grated garlic and ginger. Leave to cool.

Day 2

Strain cabbage, squeeze out all excess moisture.

Pop in a big bowl, fold in chopped green shallot and chili paste, taste the salt level and adjust if needed.

Fill a jar or two.

Leave on your kitchen bench for to ferment.

This should take around 4- 6 days, longer if you want it to taste like you’re licking a battery.

Carefully open the lid daily to release excess gas. Do this out side or over the sink if you don’t want to get into trouble for wreaking the new kitchen. To be extra carefull don’t fill the jars to the top like I did!

Option: I added some sliced carrot, and chili salt and some more hot sauce for an extra tickle.

Sliced daikon, baby radish or seaweed works well too.