Ingredients
1 spring cabbage [halved lengthways then sliced into 1” ribbons]1 carrot [ribboned]
4 spring onions [sliced thinly]
4 tbsp peeled root ginger [crushed]
1 red chilli [sliced thinly]
20 cloves garlic [crushed]
100ml light soy sauce
1 tsp salted shrimp paste
4 tbsp fish sauce
2 tbsp Cornish Sea Salt
1 tbsp Fiery Umami Sea Salt
6 tbsp caster sugar
2 tbsp gochuyang
200 ml water
Instructions
- Start by preparing the cabbage – slice and sprinkle with the salt and half the sugar. Place in an open bowl for 24 hours.
- The next day make a kimchi slurry with minced garlic and ginger, soy, shrimp, fish sauce, gochuyang, Fiery Umami salt and sugar. Blitz until smooth and slacken with water.
- Place the carrot, chilli, spring onion, and cabbage in a resealable jar (e.g. a Kilner jar). Mix thoroughly with the kimchi slurry and leave to ferment for 24 hours (for best results leave for 2-3 days).
- Keep in the fridge for 2-3 weeks. Serve with Korean Chicken burgers, soft shell crab and dirty fries.
