Name: Kimkraut
Yield: To Make 2 Big Jars2 X 800G – 1Kg/1¾–2¼lb Jars, To Be Precise-ISH
Cuisine: Korea
Ingredients: 1 bulb garlic, minced; 1 small daikon (white radish), peeled; 2 cm/¾ in.knob fresh ginger, peeled and minced; 1level tbsp sea salt; 2 tsp.good chilli powder; 1 tbsp coriander seeds, cracked; 1 or 2 small apples, cored; 1small bunch of spring onions (scallion(s)), chopped; 1 small head of Chinese leaves (also known as Chinese cabbage, apparently); 2 medium carrots, peeled; 2 tbsp fish sauce

Preparation info

To Make
2
Big Jars 800 G – 1 Kg 1¾ – 2¼ lb Jars, To Be Precise-ISH

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Fermented food is very good for you: sauerkraut in particular is credited with all sorts of medical applications, packing an antioxidant, antibacterial, probiotic, vitamin-stuffed punch. We’ve all eaten it, but making at home is different: it feels all odd setting out to ferment stuff deliberately.

Kimchi, for the uninitiated, is Korean sauerkraut: fermented, spiced cabbage. Equally good for you, although we will take the story about it being a possible remedy for bird flu with a (l