Green Kimchi
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Recipe Intro From thekitchenproject_kent
Ingredients
1 whole chinese cabbage
spring onions, chopped
ginger, peeled and grated
3 garlic cloves
1 tsp chili flakes
1 tbsp sea salt
Method
Start with a whole chinese cabbage, and shred into small slices. Add a bunch of chopped spring onions, a thumb of peeled and grated ginger, 3 grated garlic cloves and a generous tsp of chilli flakes. Add these to your bowl with 1 tbsp of sea salt (here I used Himalayan pink salt packed with minerals).
Get a rolling pin or a wooden pounder/pestle and thump the cabbage and spices in the bowl, mashing them down until all the juices run from the cabbage. Add to a mason jar with an airtight lid. Ensure all the cabbage is submerged in its liquid juices and seal the lid. Leave the kimchi out for 3 days before transferring to the fridge to store.