Ingredients
The following ingredients have 4 Servings
- 2 (280g) medium carrots, tops attached
- 2 (400g) large golden beetroots, leaves attached
- 6 baby red radishes, leaves attached
- 3cm piece (15g) unpeeled ginger, trimmed, cut into matchsticks
- 4 long green shallots, thinly sliced
- 15 large green leaves (whatever you have around – we used English spinach and Chinese broccoli), trimmed, cut into 1cm-thick slices
- 10 long red chillies, roughly chopped
- 6 garlic cloves
Instruction
- Cut the stalks and leaves off carrots, beetroots and radishes. Wash well, then drain. Finely chop the stalks and roughly chop the leaves. Set aside. Cut the carrot and beetroot into matchsticks and thinly slice the radishes. Place in a large bowl. Add the ginger, shallots, sliced green leaves and chopped stalks and leaves.
- Weigh the vegetable mixture – you will need two per cent of the total weight in salt (eg, 100g vegetables equals 2g salt). Scatter the salt over the vegetables and massage in well with your hands. Leave to stand for about 30-40 minutes, using your hands to combine occasionally.
- Meanwhile, place chilli and garlic in a small blender or food processor. Season, then whiz to a paste, scraping down the side occasionally. Alternatively, grind to a paste using a mortar and pestle.
- Remove salted vegetables from the brining liquid, reserving liquid. Place vegetables into a clean large bowl and stir in chilli and garlic paste until well combined. Place the kimchi into a large sterilised jar, pressing down as firmly as possible to squeeze out all the air. Pour over reserved brining liquid to cover the kimchi by about 1cm (if you do not have enough brine liquid, add some water). Place out of direct sunlight for a minimum of 3 days and up to 10 days, depending on the level of fermentation you prefer (the longer it ferments, the more flavour it develops). Refrigerate after opening.
