Kimchi

Ingredients

Fills a 1,8L jar

1 napa cabbage, chopped in chunks

1/2 a daikon radish, diced

2 S/M carrots, shredded

5 garlic cloves, grated

5cm of ginger, grated

6 spring onions, roughly chopped

1 tbsp of Gochugaru (korean chili pepper)

*Feel free to chop the veggies to your preferred size, and add chili to taste. I like mine with a good kick to it.

Instructions

1) Sterilize jar in boiling water. It has to be perfectly clean.

2) Place bowl on scale and tare it’s weight. Add all the ingredients, besides salt and measure total weight. Calculate 2% of the final weight for the salt (eg: 20 grams of salt for 1kg of vegetables). Add salt to bowl and firmly massage the vegetables until liquid comes out. Let rest 30 min to an hour.

3) After rest, firmly massage again. Take handfuls and squeeze out juices before placing packing in the sterilized jar. Pack in tightly by pushing down firmly with your fist. Cover vegetables with remaining juice. Close jar and store at room temperature with no direct sunlight.

4) Let ferment for a few days to a couple of weeks, depending on the flavour you want. Make sure to open lid daily to let gas out, and to push kimchi down with a spoon. It should always be submerged in it’s juice. Kimchi is ready when it’s still a bit crunchy and has a funky sour taste. Once consumed, place jar in fridge and keep indefinitely.