Kimchi

Prep time: 2 hours

Kimchi – a pungent cabbage pickle from Korea that has a real kick and is very addictive!

Chop the cabbage into strips 2cm wide. Place in a large bowl and scatter over the salt. Use your hands to rub the salt into the cabbage until it begins to wilt.
Grind the garlic, ginger, and sugar in a pestle and mortar – or mix in a spice grinder – to form a paste. Add to the cabbage along with the radish and spring onions. Mix well using your hands. Finally, stir in the sliced chillies using a large spoon.
Pack the mixture into two clean, dry 1 Litre Lakeland Fermentation Jars, pressing down so that the juices fill all the air spaces. Leave a 2cm gap between the top of the kimchi and the rim of the jar. Depress the silicone stopper to seal the jar – the one-way valve in the lid will then allow gasses to escape without letting oxygen in. Leave to ferment at room temperature for 2-6 days, but check the kimchi each day and press the cabbage mixture down so it stays submerged in liquid (you could also weigh it down with a cling film-covered ramekin filled with ceramic baking beans).
Once you’re happy with the taste, store in the fridge for a couple of weeks before using. The taste will be strong and fiery. Use within 2 months.

Prue Leith’s Hot & Sour Soup with Prawns

Prue Leith’s Double Cheese & Spring Onion Bites with Sour Cream Dip

Prue Leith’s Vegetable Momos (Tibetan Dumplings) with Momo Chutney

Prue Leith’s Fried Tortilla Chips with Guacamole

Prue Leith’s Tempura Broccoli with Soy and Ginger Dipping Sauce

Spiced Sweet Potato & Red Pepper Bake for Remoska Tria

Lemony Chicken Soup with Leeks and Barley for Remoska Tria

Leftover Sunday Dinner Soup with Crispy Bacon