Purple kimchi

INGREDIENTS

1,5 kg of red cabbage

25 gr salt

for the kimchi cream

10 gr capers

10 gr garlic

10 gr ginger root

1/4 of honey melon or melon de piel

1 tbsp of dried rosemary

10 g rice flour

100 ml of water

PREPARATION

Take the cabbage and cut it into slices of about 0,5 cm x 2 cm. Remove the hardest parts. Add to a bowl and add the salt and knead a bit with your hands. Let rest for 12 hours. Then rinse the cabbage and squeeze it to remove excess water.

Make the kimchi cream

In a put mix the rice flour and water. Heat while stirring until it becomes a cream. Let cool down.

Mix the cream with the peeled melon, garlic, cloves, ginger, capers, rosemary until smooth.

Combine the kimchi

Put all ingredients together in a lidded jar and leave about one third of space. If needed put a bag with salted water or a fermentation weight on top. After two days, check the fermentation process. If it tastes tangy and a little sour (like vinegar) move to the fridge and store for several months. If it’s too mild let it ferment a little more.