Joe's Kimchi

Ingredients

Fresh

• 2kg Napa cabbage
• 1/5 Diakon Raddish
• 2 Carrots
• 6 Spring onions

Paste

• 2 tbsp Glutinous rice flour
• 300ml veg stock
• 1 Apple
• 1/2 cup Gochugaru
• 2 tbsp Soy sauce
• 1 Onion
• 10 cloves of garlic
• 2 tbsp inch ginger
• 1 tbsp sugar

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. Add glutonous rice and veg stock into a pan and cook until it thickens and bubbles. Take off heat
6. Blend paste ingredients except gochugaru
7. Add paste, fresh ingredients, and gochugaru together in bowl and massage together
8. Add to a sterilised container
9. Allow to ferment for 2 weeks and then store in fridge. Remember to burp once a day!

This is maybe a day after making. We placed a bag of water on top to remove as much air as we could during the first few days.

This is after 5 days. We had eaten some. Couldn’t resist!