Recipes

FERMENTED APPLE, RAISIN
    & BUTTERNUT CHUTNEY

FERMENTED CARROTS WITH
    GINGER

HONEY FERMENTED
    CRANBERRIES

FERMENTED CHILI TOMATO
    SAUCE

> SPICED CHRISTMAS KRAUT

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A staple in Korean cuisine and a famous traditional side dish of salted and fermented vegetables

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Ingredients

This recipe yields approximately 400g – 800g of Ricotta

·           1 head Napa cabbage

·           1 bunch green onions

·           1 cup of carrots

·           1 tablespoon fresh, ginger

·           3 cloves garlic

·           1/2 teaspoon dried chili flakes / paste

·           5 g salt

Equipment

·           Fermenting lid / airlock & bung

·           Fermenting Vessel

·           Mixing bowl

·           Knive

·           Grater

·           Pounder

Method

  1. Chop / grate your vegetables, garlic and ginger. Combine it with the chili flakes / paste in a mixing bowl.

  2. Add your salt.

  3. Cover with a tea towel and leave to sit at room temperature for half an hour while the salt helps pull the juices out of the vegetables.

  4. Pound a few times with your pounder (meat tenderizer) to make sure it is getting juicy. Leave it for another half an hour.

  5. Pack your ingreadients into a clean, sterilised fermentation vessel. Press down firmly so that the liquid comes to the top of the mixture and cover the vegetables. Stomp your jar full of the vegetables, just ensure that they are submerged in their own liquid. leave approximately 2-3cm space at the top of the jar. Vegetables must be submerged underneath the brine.

  6. Place a fermentation lid / airlock and bung on your ferment to ensure they stay oxygen free during fermentation. The temperature at which the vegetables must ferment is anything between 21 and 28 degrees Celcius for three to sixty days.

    NOTE
    • In the first 24 hours, open the jar and press down firmly on the ingredients a few times to make sure the mixture is fully covered by the brine (it will continue to ‘swell’ over time).
    • Fermentation may proceed faster at very warm temperatures or if vegetable pieces are small.
    • If you are not using a fermentation lid or airlock and bung, remember to burp jars daily.
    • You can keep the vessel on a towel to catch seeping liquids.
    • Skim off any mould or fuzz that develops on top (everything beneath the brine should be fine).


  7. The mixture will be bubbly and the vegetables will soften, but keep it's crunch. Stop the fermentation when you like the flavour and texture. Transfer to the refrigerator or cool storage. Repack carefully each time you serve. Your Kimchi will keep for many months.

And that’s it! Well done! You have made your first delicious Kimchi!