Kimchi
Makes 1x500ml jar
Servings: 6 Servings
Ingredients
- 1 tbsp Sea salt
- 1 Chinese leaf cut into large chunks, no problem if sizes vary
- 112 g Fresh Asian chives also called Chinese leek, cut into 1-inch batons
Kimchi paste, as needed
Method
- Place the Chinese leaf and salt in a clean mixing bowl and massage firmly together. You can stop when cabbage feels lightly wilted.
- Drain excess liquid and smother with roughly half a cup of kimchi paste and massage gently.
- Add Asian chives and mix.
- Place in a tight-lid jar and pack down tightly, adding a bit of filtered water if needed.
- Fermentation process produces gas, make sure you leave some space and don’t overfill the jar.
- Leave the kimchi out of the fridge for 3-7 days, out of the direct sunlight.
- Make sure you release gas daily.
- Kimchi can be eaten after first week or even immediately as a lovely salad.