Name: Kimchi
Yield: Makes 1 kg (2 lb 3 oz)
Ingredients: 2 tablespoons Korean fermented chilli paste (gochujang); 1 tablespoon fish sauce; 60 g (2 oz) fresh ginger, peeled and grated; 1 tablespoon caster (superfine) sugar; 1 carrot, coarsely grated; 100 g (3½ oz/¾ cup) salt flakes; 2 tablespoons salt flakes; 3 garlic cloves, finely grated; 1 bunch spring onions (scallions), white part only, thinly sliced; 800 g (1 lb 12 oz) Chinese cabbage (wombok), outer leaves discarded

Preparation info

Makes
1 kg

Difficulty
Easy

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

800 g (1 lb 12 oz) Chinese cabbage (wombok), outer leaves discarded
100<

Method

Slice the cabbage leaves into thick chunks and place them in a bowl. Add the salt and massage the leaves with clean hands for a few minutes. Pour over 600 ml (20½ fl oz) water and again mix with your hands. Cover the bowl and leave to stand for a couple of hours at room temperat

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Kimchi

Ingredients

Method

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