Kimchi

• chinese leaf (napa cabbage)
• salt
• gochugaru (chilli flakes)
• (optional) a few garlic cloves
• (optional) finely grated carrot
• (optional) finely grated ginger

1. Weigh the cabbage, then chop down to the desired size and wash in cold water.
2. In a big bowl, knead salt (3% of the weight of the cabbage) into the leaves for five minutes, gently softening the cabbage.
3. Compress the mix and, measuring how much is used, add water to just cover the cabbage.
4. Add 3% of the water weight in salt (100ml means 3g of salt).
5. Weigh the mix down with a heavy plate and loosely cover in clingfilm for 24 hours.
6. After 24 hours mix in the spices to taste (15g of gochugaru for example), move to its jar and leave for three days.
7. After three days (or more if preferred) stick in the fridge to end fermentation.

tips

• Mixing the spices with some grated radish and rice porridge first can make a more traditional kinchi paste.
• Use a jar that will let gas pressure out as it builds up or open the jar every day during fermentation.