matt stone's kimchi
Fermented foods are not only delicious but great for us. Chef Matt Stone gives us his famous Kimchi recipe.
- Author
- Matt Stone
- Servings
- 10
Ingredients
- 1 Chinese cabbage (1.6kg – 1.8kg)
- 2 medium-sized carrots (250g), cut into a fine julienne or grated on a coarse box grater
- 10 spring onions, cut in half and finely sliced
- 2 apples, grated on a coarse box grater
- 4 cloves of garlic, minced
- 1 thumb-sized piece of ginger (70g), minced
- 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.