Marks and Spencer_YW August-2018 Dummy

55
Kimchi
This spicy pungent Korean
fermented combination of cabbage
and radishes has become rather
fashionable of late and is super easy
to make at home. It makes a great
accompaniment to meat, fish and
rice dishes for that extra kick.
Ingredients
1 Napa cabbage (Chinese cabbage)
1 Daikon radish, peeled and sliced
2 large carrots, peeled and sliced
3 spring onions, sliced
2 inch fresh ginger, minced
8-10 cloves garlic, chopped
2tbsp fish sauce
¼ cup chilli paste
¾ cup Himalayan rock salt
Method
1. Wash the cabbage leaves and let
them soak overnight in a brine of ½
cup sea salt and 1.5 litres of water.
2. Discard the liquid in the morning
and add the radishes, carrots, spring
onions, ginger, garlic, fish sauce and
chilli paste.
3. Add 2 tbsp Himalayan salt and
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mix all, thoroughly coating in salt.
Little by little, layer the mixture in
jars and press down to release juices.
4. The extracted water must cover
the vegetables; if not, add brine
made of remaining 2 tbsp salt and 4
cups water and cover them.
5. Place a lid weighed down with
a stone, for example, to press the
vegetables down and submerge in
brine. Cover with a clean towel if you
need to keep out fruit flies.
6. Place the jar in a warm spot and
allow the kimchi to ferment for 5-7
days. Check in on it and remove any
mould if it forms on the surface.
7. Taste during the process until
satisfied. Store in the fridge.
August 2018 • Issue III • Volume VII • yourwellness.com