This is a type of water kimchi, made with thin slices of vegetables, and it most closely resembles the kind of lacto fermentation featured in this book.
This short-lived kimchi's full name is nabak sseolgi, which refers to the way the ingredients are cut. Prized for being refreshing, it's often served ice cold with noodles during the summer. The salt is 2 per cent of the combined ingredients, including the water.
INGREDIENTS
Equipment:
- 3-litre jar or crock
Ingredients:
- 650g radish (preferably daikon/mooli, or any large, mild-tasting variety)
- 1 carrot (120g)
- 500g cabbage (preferably napa)
- 80g salt (2%)
- 1 tbsp gochugaru (optional)
- 120g warmed water (optional)
- 1 apple or pear (170g)
- 3 garlic cloves (20g)
- 3 spring onions (15g)
- 20g ginger root
- 1 bunch of minari (Chinese celery) - if you struggle to source this, replace with fresh flat-leaf parsley
- about 2.3kg water
METHOD
-
Clean the radish and carrot; no need to peel them. Cut the radish into thin pieces, roughly 2 x 3cm (¾-1¼in) and only a few millimetres thick. Remove the cabbage leaves from the stem and give them a quick wash. Cut the cabbage leaves into 3cm (1¼in) pieces.
-
Put the cabbage in a bowl with the radish and salt. Toss the ingredients around, then cover and leave somewhere at room temperature for 30 minutes to draw the water out.
-
While you wait, if you're being traditional, cut three little v-shaped grooves along the length of the carrot, then chop it up into 3mm (⅛in) disks to make them look like flower petals. Add the carrot to the bowl with the cabbage and radish.
-
Soak the gochugaru in the warmed water to make a spicy shot. Leave to infuse for 20 minutes. If you don't like spice, you can skip this step.
-
Peel and core the apple or pear and cut into small pieces. Thinly slice the remaining ingredients and put them all into the bowl with the cabbage and mix well.
-
Pack them all into the jar or crock, along with the water released from them and any undissolved salt.
-
Top up the container with enough of the fresh, cold water to cover everything, leaving enough room for the shot ofgochugaru, if using.
-
Filter out the gochugaru, if used, and add the golden red liquid to the jar. Close the lid and leave to ferment for just 2-3 days before storing in a fridge for up to 2 weeks.
Wondering what to put in a compost bin? Check out this advice from The Self-Sufficiency Garden for nutrient-rich compost.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
