MAKE KIMCHI RECIPES

Steps:

• Rinse the cabbage leaves under running water, pat dry with kitchen paper, then chop to your desired thickness. Put in a bowl with the beetroot, add the salt and, with clean hands, firmly massage it into the vegetables. Salt is important for fermenting vegetables as it helps to draw the juices out and preserves the crispy crunch. The majority of it will get rinsed off. If you’re limiting salt, ferments can still work with lower levels, they just won’t last as long. Pour 500ml water over the cabbage and beetroot, then sit a plate on top to push the vegetables down so they are submerged. Set aside to soak for 2 hrs.
• Drain the cabbage and beetroot and, with the remaining water, rinse 3 times to get rid of the excess salt. Squeeze out any excess water, then return to the bowl. Chlorine found in tap water can inhibit the microbes required for fermentation – which is why you use bottled (or boiled and cooled) water for this recipe.
• Add the flavourings to the bowl and mix well. Mix and match flavourings as you like – you could also try adding cucumbers or chives.
• Transfer the mixture to a sterilised 500ml jar and use a spoon to press it down so there’s a layer of liquid separating the raw kimchi and the air above. Put the small sterilised jar on top of the raw kimchi, making sure that all the vegetables are fully submerged. This helps remove oxygen, supporting the growth of the right types of microbes (which grow best without oxygen). With the small jar still inside, screw the lid on and leave at room temperature (ideally 18-22°C), out of direct sunlight, for 3 days.
• Each day, unscrew the lid for a few seconds to release any gas that has built up. Reseal. This allow the gases to escape regularly so the pressure doesn’t build up too much inside the jar. Think of it as 'burping' your kimchi! After 3 days your kimchi is ready for its first taste. It should have a slight acidic bite and softened crunch. If you’re missing that, leave for an extra 1-2 days.
• Once it’s reached your preferred flavour, remove the small jar and put the kimchi jar in the fridge with the lid sealed tight to trap the gas, creating the fizziness of traditional kimchi. Leave it for 2 weeks to allow the flavours to develop, then enjoy with eggs, salads or on crackers with feta.