SourVerse

Ingredients

• 2 Chinese cabbages, about 1 kg, shredded
• 5 tablespoons salt
• 2 garlic cloves, finely chopped
• 5 cm piece of fresh ginger, peeled and finely chopped
• 2 tablespoons chili flakes
• 2 teaspoons fish sauce
• 2 carrots, grated
• 5 spring onions, thinly sliced

Directions

1. in a large bowl, rub the salt through the cabbage and allow it to soften to form a little brine for about an hour.
2. In a small cup, make the sauce by combining the garlic, ginger, chilli flakes and the fish sauce.
3. Drain the cabbage using a colander, but retain some of the brine in a bowl. Combine the cabbage with the carrots and the spring onions, add the sauce to the mixture and stir. You can add some of the brine to loosen it up.
4. Spoon the kimchi into a jar, pressing down to exclude any air bubbles. Put a freezer bag partially filled with water on top of the kimchi to keep the vegetables submerged.
5. Allow the kimchi to ferment for five days at room temperature. Taste it, it should be pleasingly sour. If so, transfer it to the fridge. Leave it for another few day, to a few weeks, until it has reached your preferred sourness.

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