Kimchi

Name: Kimchi
Ingredients: 1 whole napa/wong bok cabbage (about 2kg/4lb), base trimmed, cut lengthways into sixths and cores discarded; 1/2 cup sea salt or Himalayan salt; 8 fat cloves garlic peeled; 2 spring onions /scallions, finely chopped; 1 unpeeled apple or pear, grated; 1/4 cup Korean chilli flakes or more if you prefer it spicier; 2 tbsp preservative-free fish sauce; 1 carrot or 5cm piece Korean turnip, peeled and shredded or grated (optional)

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This recipe is adapted from one kindly shown to us by a wonderful woman, Miwon Suh. It has a clean, fresh flavour that’s really addictive. You need Korean chilli flakes, available at Asian...

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Ingredients

1 whole napa/wong bok cabbage (about 2kg/4lb), base trimmed, cut lengthways into sixths and cores discarded
1/2 cup sea salt or Himalayan salt
8 fat cloves garlic peeled
2 spring onions /scallions, finely chopped
1 unpeeled apple or pear, grated
1/4 cup Korean chilli flakes or more if you prefer it spicier
2 tbsp preservative-free fish sauce
1 carrot or 5cm piece Korean turnip, peeled and shredded or grated (optional)