Kimchi, the traditional Korean side dish made from fermented vegetables and a variety of seasonings. Top tip - the flavour will improve the longer it's left to ferment!
1 whole Organic Chinese cabbage
5 cloves garlic
1 knob ginger
1 bunch carrots
1 bunch spring onion
1 Daikon radish
x5 table spoons Bombom Market Gochujang Hot Chilli Sauce
Slice the cabbage into 2 inch strips. Tip into a large bowl. Dissolve 1 tbsp sea salt with a small bowl of warm water, pour over the sliced cabbage and let it sit for minimum 3 hrs. Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl.
Add the thinly sliced daikon, grated carrots, minced garlic and spring onions to the cabbage. Mix together 2 tablespoons of fish sauce and mix with 5 table spoons of Bombom Market Gochujang Hot Chilli Sauce, combine into cabbage until fully mixed in. Pack the kimchi tightly into a large jar, seal and leave to ferment in a cool, dark place for minimum 48 hours. From time to time, remove the lid to release some pressure. Store in the fridge and enjoy!