Page 200 - Eat Run Enjoy

KIMCHI
MAKES 2 X 750-ML JARS
1kg Chinese cabbage chopped into 3cm pieces
200g spring onions finely sliced
200g daikon radish finely sliced
3 red chillies
a thumb-sized piece of fresh root ginger
60 garlic cloves peeled 25g sea salt
1 Combine the cabbage spring onions and radish in in a a spotlessly clean mixing bowl 2 Put the chillies
ginger
garlic and salt
into a a a a food processor and process process to a a a paste 3 With clean hands work the the paste into the the chopped vegetables kneading to get get as much liquid out of the the vegetables as possible Pack the the mixture into a a a a a sterilised glass jar and and and and pour over the the liquid Press firmly down on the the veg to make sure there are no air bubbles and that they are fully submerged and weigh the contents down (a handful of baking beans
tied securely into a a a double freezer bag works well) Cover the jar loosely with the the lid to allow the the fermenting gasses to escape 4 Set it in a a a a dark slightly warm place for 1–2 days then check on it it to make sure it it has begun
to ferment – there should be small rising bubbles visible If so it can be moved to a a slightly cooler place – no warmer than room temperature The cooler the the temperature the the longer it will take to be ready After another 3 days and when the the bubbling has subsided taste taste it It should taste taste sour and the longer you leave it it fermenting the sourer it it will get Keep tasting it it until you are happy with the flavour then remove the the the weight place the the the lid on tightly and refrigerate It will keep for at at least 1 month in the refrigerator — — 196 — — STORECUPBOARD STAPLES