600g napa cabbage
1 large carrot peeled
1.5 tbsp non iodised salt
3 tbsp gochugang (korean chilli paste)
1 clove minced garlic
1 tbsp korean chilli powder (or crispy shrimp)
Lump of ginger same size as the garlic, grated
A handful of chives or sliced spring onion (optional)
1/2 an apple grated
1.5l glass jar
I had to adjust this recipe somewhat to use things I had, it is the first time I have tried kimchi, if you want to give it a go there are plenty of tried and tested recipes out there, I wanted to record what I did for next time - assuming it comes out well...
Mix the chopped cabbage with the salt and leave for 2 hours.
Rince well. It is fine if it is wet when you finish this, you want some liquid in to the mix.
Julienne the carrot and cut the chives in to lengths and mix in with the cabbage.
Mix together all the other ingredients in another bowl.
Add the bowl of garlic, ginger, spices etc to the veg and stir well.
Put in a jar and press down well and leave to ferment for a few days (at around 18 to 20°C). You may want to stir occasionally and make sure the bits are all covered in liquid. Longer will make it more sour. The jar needs to have some headroom as it may bubble up while fermenting.
Nappa cabbage and carrots
It smells very very pungent. Quite spicy but not overwelming, may have overdone the garlic a little, we shall see!
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