Preparation time is 8hours
Total time is 8hours
Serve is for 10 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 150grams Chinese leaf
- 1 large carrot
- 3 spring onions
- 1/2 medium daikon radish
- 2 cloves garlic
- 5centimeters ginger
- 2tablespoons gochujang chilli flakes
- 1teaspoons caster sugar
- 2teaspoons sea salt
Description
You'll be surprised how easy it is to make your own kimchi at home with extra veggies.
Method
Step 1 of 4
Place the Chinese leaf, carrot, spring onion and radish in a large bowl with the garlic, ginger, chilli flakes and sugar. Sprinkle with sea salt.
Step 2 of 4
Massage well with your hands, working the salt into the vegetables, squeezing out the moisture and ensuring everything is well coated. Chill for 30 minutes, covered.
Step 3 of 4
Pour the mixture into a sterilised 500g jar and push down with a wooden spoon to ensure the kimchi is submerged in its own liquid. Top with the cabbage leaf and tightly seal.
Step 4 of 4
Chill for 24 hours and taste at this point. It is ready to eat but can be left to sit in the fridge for another couple of days to intensify the flavour.
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