WHAT CAN I MAKE WITH KIMCHI RECIPES

Steps:

• Place cabbage, green onions, carrots, ginger, and garlic in a large bowl.In a small bowl, whisk salt, sugar, gochugaru, and water. Pour over the cabbage and other vegetables in the bowl. Place a plate on top of the cabbage and place a stack of heavy bowls on top of that. Set aside and wait for the cabbage to release its juices. This can take several hours. You can leave it for up to 24 hours. Once the juices have covered the cabbage/plate in the bowl, cram the vegetables into a very clean, wide mouth jar until about 3/4 full. Make sure to press down really hard on the vegetables so they're packed in tightly. Pour the brine from the bowl on top to cover. Place a glass fermenting weight (or small jar or glass bowl) in the jar to keep the vegetables submerged. Skim off any vegetables that float to the top.Screw a plastic lid on top of the jar, then unscrew it half a turn. Place the jar in a dish. Leave on the counter out of direct sunlight for 3–5 days, or until it's as sour as you like it. Screw the lid on tight and store in the refrigerator. Make sure to unscrew the jar over a sink when you open it for the first time since it might overflow from the fermentation. Note: If you can't find gochugaru (Korean red pepper flakes) or you just don't like things spicy, you can substitute paprika.

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. 
• We've made a handy shopping list so you can get everything you need to make this kimchi. Don't forget to screenshot before you go shopping! 75g white cabbage75g red cabbage50g fresh beetroot, peeled and chopped into matchsticks1.5ltrs bottled water (or boiled and cooled tap water)25g sea salt (don't worry, you won't be eating this!)  For the flavourings1 carrot (50g), scrubbed and grated1 spring onion, thinly sliced50g radishes, chopped into matchsticks1 garlic clove, finely sliced2.5cm piece ginger, peeled and grated½ tsp chilli powder½ tsp paprika1 tbsp reduced-salt soy sauce You will need500ml glass jar with lid, and a small glass jar that fits inside it, both sterilised* Makes 8 x 40g portions | Takes 10 mins plus 2 hrs soaking, about 3 days fermenting and 2 weeks in the fridge *To sterilise glass jars and bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.