Want to start making your own fermented foods but not sure where to start? Let us show you how to make kimchi, a delicious pickled cabbage that will flavour and probiotics to your meals.
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Serves
2
Napa Cabbage
Spring Onion
Apple
Radish
Carrot
Fresh Chive
White Onion
Garlic Clove
Fresh Ginger
Gochugaru Chilli Flakes
Fish Sauce
Oyster Sauce
Soy Sauce
Rice Vinegar
Water
Serves
2
Napa Cabbage
Spring Onion
Apple
Radish
Carrot
Fresh Chive
White Onion
Garlic Clove
Fresh Ginger
Gochugaru Chilli Flakes
Fish Sauce
Oyster Sauce
Soy Sauce
Rice Vinegar
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the cabbage into quarters lengthways and sprinkle generously with salt between the leaves. Set aside.
Step 2.
Roughly chop the spring onions, apple, radishes, carrot, chives and set aside.
Step 3.
To a blender, add the onion, garlic, ginger, gochugaru flakes, fish sauce, oyster sauce, soy sauce, rice vinegar and water and blitz to a paste.
Step 4.
Rinse the salt off the cabbage and get it in a mixing bowl, along with the spring onions, apples, radishes, carrots and chives. Pour over the blended paste and massage it into the veggies.
Step 5.
Put your cabbage mix in a sterilised jar and push down to compress the cabbage slightly.
Step 6.
Let the jar sit at room temperature for 2-5 days until it’s fermented to your liking. When you’re happy with the taste, get it in the fridge where it will last up to 3 months.
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