White cabbage Kimchi

Fermentation is fantastic. Repeat after me.

Ingredients

for 1 liter jar:

300 g white cabbage with 9 grams fine sea salt
6 Spring onions
½ red onion
175 grams carrot

for the spice paste
1 clove of garlic
8 grams of ginger in pieces
1/2 tablespoon brown sugar
25 grams tomato paste
1/2 teaspoon sambal
5 grams sea salt
55 ml water
7 grams rice flour or cornflour

Preparation

Cut the white cabbage into quarters. Remove the stalk and any unsightly leaves. You can bring them to our sheep if you like :)

Weigh out 300 grams. Cut this into narrow strips. Add the salt and mix it all together. This should be left to work for at least an hour, up to 8 hours.

Whisk the rice flour through the water. Heat it while stirring. When it’s thickened, let it cool down.

Cut the carrot into strips and/or thin slices, the spring onions into rings (including the green part), and the red onion into half rings.

Make the spice paste: add the peeled ginger, garlic, and the rest of the spices to the cooled rice paste. Puree this with an immersion blender until it forms a smooth sauce.

Rinse the white cabbage with cold water, so that most of the salt disappears. Let it drain.

Put all the vegetables in a large bowl and mix the spice paste well (preferably with your hands).

Put it in your fermenting jar and press all the air out. Do not fill the jar higher than about 3 cm below the rim. Wipe the rim clean. Use a small plastic bag with brine (100 ml of water to 1 tsp of salt) to keep the vegetables submerged in the liquid.

Kimchi is ready at room temperature after about four or five days. Taste it to see if you like it, and then put the Kimchi in the refrigerator. You can move it to sterilized smaller jars too if you prefer.