The Daily Telegraph - Saturday - Saturday

How to make kimchi

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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.

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