Kimchi

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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

• 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

Brine:
Ingredients

• 3 tablespoons sea salt
• 1 litre of water

Method

1. Combine water and salt and mix until the salt dissolves.
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. Remove the veggies from the brine mixture. Reserve the brine for later use.
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. Massage the vegetables for a few minutes to soften them further.
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. 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. 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.