Kimchi

Vegan friendly quick and easy kimchi using any surplus vegetables

Cooking Time
30

Portions
8

Ingredients

Increase Portion Size

8

• 1/2  Chinese cabbage cut into wedges
• 4  Spring onions sliced
• 1  Carrot, grated
• 2  Bok choi cut into qtrs
• 50 g Edamame beans
• 25 g Ginger, grated
• 4  Cloves garlic, grated
• 3  tbsp Sriracha sauce
• 3  tbsp Rice wine vinegar
• 2  tbsp Maldon salt

• 1

  Step 1

  Place the washed Chinese cabbage and pak choi into a bowl with the salt and massage into all the creveses and between the leaves, cover and set aside for 1 hour
• 2

  Step 2

  Add the rest of the veg and leave for 1 more hour
• 3

  Step 3

  Wash off the salt and add the ginger, garlic, sriracha and rice wine vinegar. Massage the vegetables until coated in the juices
• 4

  Step 4

  Pack tightly into a sterilised large kilner jar and top with all the juices until the the vegetables are totally immersed in the liquid
• 5

  Step 5

  Close the lid and leave to ferment for 24 hours at room temp
• 6

  Step 6

  Place in the fridge and keep for up to 2 weeks

Ingredients

Increase Portion Size

8

• 1/2  Chinese cabbage cut into wedges
• 4  Spring onions sliced
• 1  Carrot, grated
• 2  Bok choi cut into qtrs
• 50 g Edamame beans
• 25 g Ginger, grated
• 4  Cloves garlic, grated
• 3  tbsp Sriracha sauce
• 3  tbsp Rice wine vinegar
• 2  tbsp Maldon salt