Caitlin's Kimchi

Ingredients

Fresh

• 1/2 napa cabbage
• 35g salt (deionised)
• 2 spring onions
• 60g raddish julienned
• 1 carrot julienned

Paste

• 1/2 tsp Ginger
• 1-3 tbsp Gochugaru
• 1 tbsp Soy sauce / miso
• 1 tbsp Sugar / honey
• 3 Garlic cloves

Method

1. Cut cabbage up and wash.
2. Leave cabbage to drain for 1-3 hours
3. Add salt to cabbage in a bowl and leave for 2 hours
4. Empty water from cabbage
5. Blend paste ingredients
6. Add all ingredients together in bowl and massage together
7. Add to a sterilised container
8. Allow to ferment for 2 weeks and then store in fridge. Remember to burp once a day!