matt stone's kimchi
Rated 5.0 stars by 1 users
Author:
Matt Stone
Servings
10
Fermented foods are not only delicious but great for us. Chef Matt Stone gives us his famous Kimchi recipe.
Ingredients
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1 Chinese cabbage (1.6kg – 1.8kg)
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2 medium-sized carrots (250g), cut into a fine julienne or grated on a coarse box grater
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10 spring onions, cut in half and finely sliced
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2 apples, grated on a coarse box grater
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4 cloves of garlic, minced
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1 thumb-sized piece of ginger (70g), minced
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3 tbsp fermented chilli paste
- 30g Mount Zero Pink Lake Salt
- 5g sugar
Directions
Split the cabbage length ways and cut off the base. Slice across about 1cm thick.
Put into a bowl and add the salt and sugar. Roughly bruise the cabbage, and then leave to sit for 20 minutes.
Mix all veggies in with the cabbage and strain off all the extra liquid into a separate bowl and keep aside for later.
Thoroughly mix the chilli paste though the cabbage, then firmly push the cabbage mix into a sterilized 2L jar. It should all just fit, if not add the extra to a small jar. There should be no pockets of air, as this can spoil the ferment
Add the liquid to cover and a cut-out cabbage leaf to hold the mix down. Leave out at room temperature for 6-10 days until nicely sour and fermented to your liking.
Store in the fridge. It will last for months.