INGREDIENTS(Makes enough for a 1 Litre jar)
- 100ml filtered water
- 50ml apple cider vinegar
- 2 tbsp runny honey or 15g coconut palm sugar
- 25g ginger, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 red chilli, roughly chopped
- 1 green chilli, roughly chopped
- 20g coriander, roughly chopped
- 1 lime, juice and zest
- 350 savoy cabbage
- 100g cavalo nero
- 5 spring onions, finely chopped
- 1 tsp salt
- 150g spinach
A lighter take on a traditional red kimchi, this nourishing green kimchi recipe is one that works as an accompaniment to all manor of dishes. We love it alongside brown rice with wilted greens and poached organic chicken or fish, while it is also delicious alongside chargrilled vegetables with a light dressing.
If you are interested in learning more about the benefits of ferments and how to make them, why not visit our Cookery School to take part in one of our new Ferments to Eat and Drink courses.
METHODDIFFICULTY: Easy 20 MINS
Begin by making your kimchi paste. Put the water, apple cider vinegar and honey/coconut palm sugar into a pan and simmer until the sugar has melted. Pour into the blender and blitz briefly with the ginger, garlic, chillies, coriander, lime juice and lime zest into a blender and blitz to a rough paste. Set aside. Chop the savoy cabbage and cavolo nero into strips about 1cm thick and put into a large bowl with the finely chopped spring onions and salt. Massage the ingredients together until the cabbage and cavolo begin to wilt and release a little liquid.
Pour the kimchi paste over the vegetables, add the spinach and massage everything together again until a good amount of liquid gathers at the bottom of the bowl.
Pack the vegetables into a clean jar and cover with the liquid being sure to press the vegetables down to the bottom of the jar so as to ensure that they submerged. It is really important that the vegetables remain submerged beneath the liquid throughout the fermenting process. If you are having trouble with this, keep pushing the vegetables down with a spoon until they are tightly packed – alternatively leaving a small weight in the jar may do the trick.
The kimchi will be ready to eat after an hour or so but you will find that leaving it for a week to ferment in a tightly sealed jar will enable the flavours to develop beautifully.
If sealed correctly, kimchi will keep unopened in the fridge or a cool, dark place for up to two months.
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