Vegan friendly quick and easy kimchi using any surplus vegetables
Cooking Time 30 Minutes
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