Kimchi

Prep time 30 mins, plus 1-3 days fermenting

Makes about 5 cups

Kimchi is one of the easiest ferments to make and it is one of our favourite superfoods, for both flavour and health. At its core is a sharp, lactic tang and mellow spice from the gochugaru chilli flakes, a taste that exists somewhere between bright acidity and funkiness with bite. We like to reserve the tender leaves for asian cabbage salads or soups and just use the thicker white part, for a crunchier kimchi. You can amp up the flavour of kimchi by adding extra garlic, or ginger, shallots or even dried prawns. a white kimchi can be made without the addition of gochugaru, or Korean chilli flakes using daikon or white radish and you can also use this recipe for other crunchy vegetables like carrots and unripe papaya. Some recipes call for a rice or tapioca flour to be added to a spice slurry which creates a paste to make sure the kimchi is coated well. We find the mixture becomes a little bit slimy and prefer to leave it out. This version is a very simple type that is focusing on the flavour of the cabbage and fermentation.

1 Chinese cabbage (wombok), green leafy tips reserved and white parts thickly sliced

Salt

2 tbsp gochugaru flakes (or more depending on your taste and desired spice level)

A few spring onions, coarsely chopped

2 garlic cloves, finely grated

60ml (1/4 cup) fish sauce

1. You'll need to salt the cabbage with a ratio of 2% salt based on the weight of the cabbage. For a 1kg cabbage, use 20g salt. Mi the cabbage and salt in a large glass bowl or non-reactive container and add enough water so that it is just covered in brine. Toss to distribute evenly, then set aside for cabbage to release liquid and draw in the salt solution, which will take about 6 hours in a cool dark place or overnight in the fridge. This makes for a crunchier result and makes sure the salt is ditributed evenly.

2. Drain cabbage and rinse lightly with clean filtered water. Set aside in bowl.

3. Combine chilli flakes, spring onion, garlic and fish sauce in a small bowl, then add to cabbage and mix to combine well. Transfer cabbage mixture to a crock or jar large enough to hold the cabbage snugly, and press down so that enough liquid is released to submerge the top layer of cabbage. If nescessary. You can add a little water to cover if it's a bit dry, but more liquid will also become released over time. Set the mixture aside, covered but releasing the lid occasionally to allow for any air to escape, until kimchi is fermented to your liking (1-3 days, depeding on the environmental factors like temperature - the longer you leave it the stronger the lactic flavour will become, we prefer a lightly fermented version for taste).