In Korea they sell small refrigerators to store your kimchee, so the lingering odours don’t overpower your kitchen. This fresh version uses fish sauce in place of the little prawns that usually help kimchee ferment – it is therefore less ‘funky’ smelling.
Halve and core the cabbage, then cut into
In a food processor, purée the garlic, fruit, ginger, sugar, fish sauce, soy sauce, chilli flakes and
Refrigerate for at least 24 hours and up to 2 weeks. After 1 day you can eat, but the flavours will become stronger each day.
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