How to make kimchi

This is Caroline Gilmartin’s recipe, which makes a delicious mixed vegetable kimchi. You could leave out the spinach and pak choi if you prefer. Gilmartin runs regular fermenting classes in Bristol. Go to everygoodthing.co.uk for details.

MAKES 1 LITRE

100ml water

8 cloves of garlic, minced

½ Asian pear/normal pear or apple, grated

2 tsp fresh ginger, grated

½ onion, grated

50g Korean red pepper powder (add less if you don’t want it too spicy)

1 tbsp fish sauce or kelp powder and/or 1-2 tsp shrimp paste (optional)

METHOD

Clean surfaces and wash the outside of the vegetables. Chop the cabbage into 3-5cm pieces (stems thinner) and weigh into a colander. Record the weight. Rinse thoroughly and place in a bowl. For 800g cabbage, add 40g salt (5 per cent). Add spinach and pak choi.

Mix with your hands to ensure salt coverage, and stir every 20 minutes for

INGREDIENTS

500g drained sauerkraut Juice and zest of 1 lime

1 tbsp fish sauce

3 thinly sliced spring onions 1 tbsp toasted sesame oil 1 finely sliced red chilli

1 tbsp Thai fish sauce

1 tbsp toasted sesame seeds

Coriander leaves Lime wedges

Mix all the ingredients. Scatter with coriander and serve with lime wedges.