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