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Kimchi

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Description
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
  • <ul><li>½ white cabbage cut into 2cm chunks
  • 4 radishes/2 kohl rabi sliced into 1cm rounds
  • 2 carrots sliced on a bias 1cm thick
  • 1 turnip sliced into 1cm rounds
  • 50 grammes fresh ginger
  • peeled and roughly chopped
  • 5 cloves garlic chopped
  • 5 red chillies deseeded
  • 3 sweet red or orange peppers
  • 2 litres water
  • 6 tablespoons water</li></ul><p><strong>Brine</strong>:<br />Ingredients</p><ul><li>3 tablespoons sea salt
  • 1 litre of water</li></ul>
Instructions
  1. 1
    1. Combine water and salt and mix until the salt dissolves.
    2. 2
      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.
    3. 3
      Remove the veggies from the brine mixture. Reserve the brine for later use.
    4. 4
      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.
    5. 5
      Massage the vegetables for a few minutes to soften them further.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    .
Read it online: https://madeinhackney.org/recipe/kimchi/