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Kimchi
Vegan friendly quick and easy kimchi using any surplus vegetables
Cooking Time 30 Minutes
Portions
8
Ingredients
Increase Portion Size
- Chinese cabbage cut into wedges
- Spring onions sliced
- Carrot grated
- Bok choi quartered
- g Edamame beans
- g Grated ginger
- Cloves of garlic grated
- tbsp Sriracha sauce
- tbsp Rice wine vinegar
- tbsp Maldon salt
-
1
Step 1
Place the washed Chinese cabbage and pak choi into a bowl with the salt and massage into all the creveses and between the leaves, cover and set aside for 1 hour -
2
Step 2
Add the rest of the veg and leave for 1 more hour -
3
Step 3
Wash off the salt and add the ginger, garlic, sriracha and rice wine vinegar. Massage the vegetables until coated in the juices -
4
Step 4
Pack tightly into a steralised large kilner jar and top with all the juices until the the vegetables are totally immersed in the liquid -
5
Step 5
Close the lid and leave to ferment for 24 hours at room temp -
6
Step 6
Place in the fridge and keep for up to 2 weeks
Ingredients
Increase Portion Size
- Chinese cabbage cut into wedges
- Spring onions sliced
- Carrot grated
- Bok choi quartered
- g Edamame beans
- g Grated ginger
- Cloves of garlic grated
- tbsp Sriracha sauce
- tbsp Rice wine vinegar
- tbsp Maldon salt
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