Ingredients
– 300g pak choi
– 150g carrots
– 11g salt (if scaling up, you will need 2.5% of the weight of the veg in salt)
– 1 inch piece of ginger, grated
– 4 garlic cloves, grated
– Korean red pepper flakes to taste
– A pinch of sugar (optional)
– A little water
Optional additional vegetables: spring onions, mooli, radish, kohlrabi, coriander
.
Instructions
- Wash the pak choi thoroughly, and chop it up. Peel the carrots, and cut them into matchsticks. Add the carrots to the pak choi
- Weigh all the veg ingredients together and add 2.5% of that weight in salt (in this recipe, 450g total weight of veg + 11g salt)
- Bash and squish the veg mixture until lots of liquid has been released and it has reduced in size. You can use a pestle, rolling pin, or anything that is up to task and won’t break
- Blend the garlic, ginger, Korean red pepper flakes, a pinch of sugar and a little water to make a paste, and add the paste to the veg, mixing thoroughly
- Transfer the mixture into a sterilised glass jar and make sure to press down the veg so that all of it is submerged in the liquid. Make sure to leave at least a 4cm gap at the top of the jar for the kimchi to expand.
- Leave at room temperature for three days – with the lid only resting on (not closed tight)
- After three days, taste it and it leave out for another day if you’d like it to be more fermented
- Once fermented to the taste you like, put on the lid firmly and refrigerate – it will keep well for months!
We love eating kimchi on toast, kimchi and cheese toasties, kimchi pancakes, with rice, noodles, tofu or eggs.