GARDEN KIMCHI

Kimchi has become an everyday staple for many.  At home we always have a jar or two fermenting to stay well stocked. We also tend to eat it as not only a condiment, but we add it to many dishes to spice things up a little.  

Fermenting for many can seem technical and a little scary even.  However by following my simplified steps you should have no problem.  There are certainly more traditional ways and more traditional ingredients used, but for me this collection of winter ingredients added a vibrancy and garden sweetness that added a more personlised taste to the end product.

Preparation time - 30 minutes, plus salting

Cooking time - none required, but will need to allow 5-7 days to ferment

Skill - moderate

Makes - 1 litre jar

Ingredients

180g coarse sea salt (good quality), plus 2 tsp 

1 chinese cabbage, cut into wedges

3 large leaves silverbeet, sliced into 1 cm pieces

2 carrots, peeled into ribbons

2 beetroot, peeled and grated

1 daikon radish (300g) or other radishes, sliced into matchsticks

3 spring onions,

4 cloves garlic, crushed

4 cm piece fresh ginger, peeled and finely grated

30-50g korean chilli peppers (gochugaru)

2 Tbsp fish sauce or coconut aminos (vegan)

1 tsp sugar

Method

Put 1.5 litre of water in a saucepan, add the salt and heat over a moderate heat until the salt has dissolved.  Pour into a non reactive bowl to cool down.

While the brine is cooling, prepare the vegetables.  Remove any damaged or discoloured leaves from the cabbage.  Cut the cabbage into wedges, remove the core. Then cut the wedges into bite sized pieces. Cut the silverbeet into similar sized pieces (using the stalk)

Add this to the  cooled brine and ensure they are completely covered in the brine.  Let sit for 2-3 hours or until the vegetables have wilted. Turn occasionally.

Prepare the remaining ingredients, I have ribboned the carrots by using my peeler, grated the beetroot, cut the silver beet into bite sized pieces and cut the radish into matchsticks.  I like the variation. Now add this to the cabbage mixture and let sit for 30 minutes.

Chop the spring onion and add.

Make the chilli paste by adding the crushed garlic, ginger, chilli flakes, sugar and 150 ml water to form a thick paste.

Drain the vegetables, discarding the brine.  Rinse the vegetables well, removing any salt.  Pat dry and then bundle up in a clean cloth and go outside (optional) and spin it around to remove excess liquid.

Place the vegetables into a clean bowl and massage (gloves advisable) the chilli paste through all the vegetables.

Pack into a sterilised jar or non reactive vessel.  It is very important to pack the ingredients tightly into the jar as you want to remove as much air as possible.  You will also need to place a weight on top to keep the ingredients submerged. You will notice liquid will seep and cover the ingredients.  

Keep in a cool dark place for at least 5-7 days to ferment. You will need to check on it to ensure the ingredients are submerged.  After 5-7 days it should taste slightly sour.  When this happens, store it in the refrigerator as this stops fermentation.  It will last for months in the fridge.