Kimchi: fermented food and drink is on trend and readily available in many
- 160g rice flour
- 1.8l water
- 175g Kochugaru (Korean chilli powder)
- 8 tablespoons sugar
- 150g seaweed flakes
- 4 apples, grated
- 4 onions, pureed
- 40 cloves of garlic, finely minced or pureed
- 3/4 cup ginger, minced or pureed
- 2 medium heads of cabbage
- 4 Bunches of spring onions, julienned
- 2 Daikon Radish (or 4 Kohlrabi), finely julienned
1. Place the flour and water in a small saucepan and cook over medium heat, stirring constantly to avoid lumps.
2. When it starts to bubble and thicken into a porridge, remove from the heat and add the sugar. Mix well and let cool.
3. Once the flour mixture has cooled to room temperature, add the rest of the ingredients and mix well.
4. You can adjust the amount of chilli powder to suit your taste.
5. Take two sterilised, ring lock (kilner) preserving jars and and fill with the mixture to about 3/4 way, making sure all the vegetables are covered in liquid. Leave to stand in the kitchen overnight with the lid open, but covered with a tea towel to allow the fermentation process to begin.
6. Depending on the time of year and the temperature of your house this can take up to three days. It’s ready to store once it gives off a slightly pungent smell – this means it has started to ferment.
7. Move to the fridge, where it will keep for months. It is ready to eat at once but the longer you leave it, the better the flavour and health benefits.