Ingredients and Method
- 900g Red Cabbage, chopped
- 50g Pickling Salt
- 225g Carrots, julienned
- 225g Daikon Radish, julienned
- 6 Green Onions, sliced into 1 inch segments
- 4 Garlic Cloves, minced
- 1 Asian Pear (or apple), peeled, cored and chopped
- 1 Small Yellow Onion
- 240ml Water
- 50g Kochukaru (or cayenne pepper)
- 2 tbsp Fish Sauce
- Place the thinly sliced cabbage leaves in to a large bowl along with the salt. Massage the leaves until water begins to release.
- Cover the cabbage with water and leave for a minimum of 2 hours, occasionally mixing the cabbage leaves (it will have reduced in volume and feel limp. Leave for another hour if still firm).
- Strain the cabbage and rinse under running water, repeat and then return to the bowl. Add the daikon, carrot, green onions, ginger and garlic.
- In a food processor, combine the pear, yellow onion, water, chilli powder and fish sauce until smooth and then add to the cabbage. Mix the contents of the bowl really well, making sure everything is coated with the sauce.
- Pack the Kimchi tightly into Kilner® jars, leaving 1-2” of headspace. Make sure the vegetables are pushed down and compact so they are fully submerged.
- Clean the rims, removing any debris. Close the jars with a loose fitting lid and let ferment at room temperature for a minimum of 3 days.
- You can begin tasting the Kimchi after the 3 days and decide when to stop the fermenting according to the sourness. Everyone is different but you will be looking for a definite sour or tangy taste. Once you have reached the required levels, seal the jars tightly and store in the fridge.