KIMCHI

Cut piece of Kimchi, Fermented Korean dish

1 head of Chinese cabbage

¼ cup sea salt

Enough filtered water to cover

A plate and weight

2 sterile glass jars with fitting lids

1 tablespoon grated garlic -5-6 cloves

1 tsp grated fresh ginger (or more if desired)

1 tablespoon palm sugar or regular unrefined sugar

2-3 tablespoon thai fish sauce or shrimp paste

1 tablespoon Korean pepper flakes of regular chilli flakes

1-2 teaspoon ground chilli powder (PUT LESS FIRST THAN ADD MORE IF NEEDED)

200 gr piece daikon cut into matchsticks about 2-3mm thick and 2-inch-long pieces

100-150 gr carrot cut into 1 mm

juline sticks.

4 spring onions washed and trimmed, cut into 1 inch pieces

Little water to make into paste

Chop cabbage into 1 inch lengths salt than rub in gently cover with water and weigh down leave for 2 hours.

Drain the soaked cabbage and gently squeeze the water out, put in large container

Make paste with little water and the spices than rub all of the ingredients together to coat the cabbage and other vegetables.

Put contents into jars and press under the liquid. Put lid but don’t secure lid tightly. Let sit on a plate and keep pressing vegetables under liquid every day to keep them submerged.

Once CO₂ release has seized cover the lid tight and let ferment for 5-7 days or as long as required. Store in the fridge.