NZ Lifestyle Block - - Feature | Fermentation -

4 Chi­nese cab­bages (bases trimmed) 1 daikon radish, peeled and cut into

match­sticks 2 car­rots, peeled and cut into

match­sticks 4 spring onions, ends trimmed, cut into

2cm pieces (use all parts) ¾ cup Korean red pep­per pow­der

(gochugaru) ¼ cup fish sauce ¼ cup peeled and minced fresh gin­ger 1 tbsp minced gar­lic cloves

(6-8 medium cloves) 1½ tsp sugar 1 tsp salt Method Put your cab­bages in wa­ter with about ½ cup of salt for 24 hours or at least 1 night, then drain and squeeze out all the liq­uid. Let them drain for another 24 hours. This length-of-sit­ting drain­ing is very im­por­tant as the process breaks down the cells of the cab­bage leaves, mak­ing them limp and shrunken in size, and kills off bad bac­te­ria. Put to­gether the rest of the in­gre­di­ents and when well mixed, mas­sage the mix­ture into the cab­bage leaves. You may want to use gloves to do this if you use a lot of chilli. If you have left the cab­bage whole, you’ll need to pull the outer leaves away a lit­tle so that you can start mas­sag­ing the chilli and veg­etable mix­ture onto the leaves from the in­side to the outer. Place into a large plas­tic con­tainer and leave at room tem­per­a­ture for 3-4 days to fer­ment. Keep re­frig­er­ated. As it ages it be­comes slightly sourer but it’s still tasty.

Mak­ing kim­chi.

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