3 heads of Pak Choi 1 large daikon 1 large white onion 4 cloves of garlic 5cm ginger 2TB of salt 1TB korean chilli powder
Makes about 5ltr of Kimchi
1. Wash and chop the pak choi 2. Using a mandolin or the food processor, finely slice the daikon 3. In the food processor, puree the garlic, onion and ginger 4. Mix the ingredients 5. Stuff firmly into a glass jar. We like large clip top jars with the gasket removed 6. Top up the jars with water. 7. Using a fermentation weight or the end of the pak choi, press the veg so that it submerged under the liquid. 8. Leave to ferment for at least 7 days. Start tasting after 5 to get the right level of fermentation for you.