Kimchi

Vegan friendly quick and easy kimchi using any surplus vegetables

Cooking Time
30
Portions
8

Ingredients

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  •   Chinese cabbage cut into wedges
  •   Spring onions sliced
  •   Carrot, grated
  •   Bok choi cut into qtrs
  • g Edamame beans
  • g Ginger, grated
  •   Cloves garlic, grated
  •   tbsp Sriracha sauce
  •   tbsp Rice wine vinegar
  •   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

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