Kimchi
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 large (about 800g, 28oz) chinese cabbages
- 5 tablespoons of table salt
- 5 tablespoons of flaked sea salt
- 1 litre water
- 2 large carrots
- small bunch of chives
- 5 spring onions
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Preparation
Step 1
Sterilise your glass jar in boiling water.
Step 2
Make the paste by placing all of the ingredients into a food processor and pulsing until a thick paste forms.
Step 3
In a large bowl, combine 1 litre of water with the table salt and wait for it to dissolve.
Step 4
Meanwhile, place the cabbage into a large bowl, and mix through the sea salt.
Step 5
Massage the salt into the cabbage for roughly 5-10 minutes.
Step 6
Pour the salted water onto the cabbage and leaving for a further 2 hours, until the leaves have softened.
Step 7
Once the cabbage is soft, drain the cabbage and rinse really well under cold water - for at least 5-10 minutes, until the cabbage no longer tastes really salty.
Step 8
Transport the cabbage to a large bowl, and mix through the paste, grated carrot, spring onions and chives - mix really well to ensure everything is coated.
Step 9
Transport the cabbage into a sterilised jar and leave in the fridge for a couple of days before serving.
Step 10
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