Kimchi
We are all fans of Korean kimchi here at Made in Hackney. It';s a fantastic way to preserve winter brassicas and radishes and the heat livens up many a humble lunch or dinner.
Ingredients
Brine:
Ingredients
- 3 tablespoons sea salt
Instructions
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- Combine water and salt and mix until the salt dissolves.
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Add prepared vegetables to the brine solution. Put a plate or large plastic lid on top of the veggies and then a weight on top. Allow this to soak for 8 hours.
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Remove the veggies from the brine mixture. Reserve the brine for later use.
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Place the chilli, chilli powder, ginger and garlic in a food processor and puree it into a paste. Add the brine as needed to blend into a loose paste.
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Massage the vegetables for a few minutes to soften them further.
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Mix the paste into the vegetables well using a spoon, or wear gloves and massage with your hands. Be sure to coat each piece well.
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Pack the kimchi into your prepared jar. Make sure to leave a 4cm gap at the top of the jar for the kimchi to expand.
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Leave at room temperature for 4, 8 days, making sure to ‘burp’ the jar every day, and checking after 4 days for required sourness. When the desired flavour is reached transfer the jar to the fridge. This will keep for 9 months refrigerated..
