I’ve never made Kimchi before but have enjoyed it in Korean restaurants. This first Kimchi is more about using what’s available with fingers crossed than following a recipe, but it’s based on this recipe here:

1. Shred kimchi vegetables as below and add to the largest bowl you have:

  • 1 pointed cabbage, shredded in food processor
  • 2 red peppers, thinly sliced
  • 2 courgettes, sliced into matchsticks
  • a handful of broccoli stems, sliced into matchsticks
  • 1.5 apples, thinly sliced in food processor

2. Place rub ingredients as below into a small processor and blend until well combined:

  • 1 chipotle
  • 1 fresh red chilli
  • 5 cloves garlic
  • About an inch of sliced ginger

3. Place rub and about 30 grounds of himalayan salt on top of kimchi vegetables

4. With your hands, massage rub through the vegetables for about 5 minutes, during which time the vegetables will wilt and reduce and liquid will start to come out in the bottom of the bowl.

5. Cover with a clean tea towel and leave aside for a couple of hours, massage again a couple of times. Add more salt or other seasonings if you think it needs it.

6. Pack into a jar or jars, trying to avoid any air pockets. Leave a little space at the top of the jar for carbon dioxide. Loosely cover the jar with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge.

Note – It apparently keeps for several months but I doubt it will last that long.