Golden kimchi and smoked eel salad
Serves 4 Ingredients
For the golden kimchi: 2 heads Chinese cabbage 1 clove garlic 4 fermented beancurd blocks 1 green apple 2 tbsp caster sugar 100ml water 1 tsp sesame oil 11/2 tbsp rice wine vinegar 2 chillies 1 carrot Salt to taste
Smoked eel, small handful, diced ½ pearl onion, sliced 2 tbsp chilli oil, 100g golden kimchi
1 Wash your hands well to keep the wrong types of bacteria out of your kimchi. Now wash the cabbage and chop into chunks. Sprinkle with salt, layer by layer, then let it sit for 24 hours.
2 The next day, blitz the garlic, beancurd (you’ll find it in Chinese supermarkets), apple, sugar, water, sesame oil and rice wine vinegar to make the sauce. When it’s smooth, add the chilli.
3 Drain the water from the cabbage and mix it in a bowl with the sauce. Put the mixture in a sterilised glass jar and tuck it away somewhere dark for at least a week. Finally, dress the golden kimchi with all the other ingredients and serve cold.