@nomeatdisco: PICKLES & FERMENTS - KIMCHI 🥬 This one was highly requested from you guys and it never disappoints! Can use this in so many ways and it has so much flavour! Ingredients 1 large head of a cabbage (preferably Napa) Find out the 2% ratio of the weight of your cabbage for the weight of your non iodized salt 1/4 cup gochugaru 7 garlic cloves 2 tsp sugar 5 inches ginger 5 tbsp water 2 tbsp black miso paste 3 carrots 2 spring onions Method: 1. Start by washing your hands and all equipment. Tear or chop up your cabbage leaves and add them to a bowl. Find the 2% ratio of the weight of your cabbage and add that percent in salt and massage it in. Let that sit for around 2 hours. Toss the cabbage every 30 mins. 2. In a pestle n mortar or food processor add the garlic, ginger, miso paste, gochugaru and sugar and mash until it forms a paste. 3. Once your cabbage has sat in the salty brine for long enough, thoroughly wash off the salt until a cabbage leaves doesn’t taste insanely salty. 4. Now add your paste to the washed and drained cabbage and massage it all in with the sliced carrot and spring onions until fully combined. 5. Add to a sterilized jar and press down with a rolling pin until it forms some liquid. You want the liquid to come above the vegetables so if it doesn’t add some more water. 6. Add a weight on top of the veg and screw on a lid. If you don’t have a fermentation lid, release the lid daily to release the pressure (burp) and after 3-4 days you’ll have delicious kimchi! #kimchi #pickles #ferments #fermented #koreanfood #vegan

Sam Jones

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Region: GB

Friday 22 November 2024 13:00:35 GMT