WHAT YOU DO
Step 1. Wash the cabbage and discard the middle spine, place it in a large plastic bowl and sprinkle over the sea salt. Cover with water until the cabbage is submerged and weigh it down with a dinner plate. Leave for at least four hours and up to 24 hours to soak.
Step 2. Strain off the water and rinse the cabbage under cold, running water. Squeeze out as much excess water as you can and return the cabbage to the rinsed bowl.
Step 3. In another bowl, mix the remaining ingredients and pour this over the cabbage. Mix everything well to combine it and now pack it into your clean jar, pressing it all down as you go.
Step 4. Get a small jar or weight and pop it on top of the cabbage – you should be able to slowly lever the jar closed. It’s important that the cabbage remains submerged under the liquid. Place the jar on a plate and leave at room temperature.
Step 5. After 2-3 days, you should see some activity in the form of bubbles, open the jar to let any gasses out and close it again, repeat this for up to six days when the kimchi should be ready to put in the fridge. The fridge will stop the fermentation process and make your snack even tastier. It will keep for ages in the fridge but becomes addictive once you start eating it.
Recipe and photo by Valerie O'Connor
