Kimchi from The Thrifty Veggie by Nicola Graimes

Name: Kimchi from The Thrifty Veggie by Nicola Graimes
Total time: 2880 min
Ingredients: 165 g /5¾ oz/¾ cup salt, plus extra for sprinkling; 750 g /1 lb 10 oz Chinese leaves, halved crossways and cut into 4 wedges, tough stalk removed; 2 tbsp gochujang (Korean hot chilli paste) or other hot chilli paste; 2 tsp mild Korean red pepper powder, Aleppo chilli flakes or mild cayenne pepper; 3 tbsp dark soy sauce; 375 g /13 oz turnip, peeled and coarsely grated; 1 tsp sesame oil; 4 spring onions/scallions, sliced; 1 tbsp sesame seeds, toasted; 1 tbsp caster/superfine sugar; 2 garlic cloves, finely chopped; 2 1/2 cm/1 in piece of root ginger, grated (no need to peel)

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This popular spicy Korean pickle is the classic accompaniment to the rice dish Bibimbap, but a spoonful will lift any rice or noodle dish. The Asian radish, daikon or mooli, is traditional but I fi...

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Ingredients

165 g /5¾ oz/¾ cup salt, plus extra for sprinkling
750 g /1 lb 10 oz Chinese leaves, halved crossways and cut into 4 wedges, tough stalk removed
2 tbsp gochujang (Korean hot chilli paste) or other hot chilli paste
2 tsp mild Korean red pepper powder, Aleppo chilli flakes or mild cayenne pepper
3 tbsp dark soy sauce
375 g /13 oz turnip, peeled and coarsely grated
1 tsp sesame oil
4 spring onions/scallions, sliced
1 tbsp sesame seeds, toasted
1 tbsp caster/superfine sugar
2 garlic cloves, finely chopped
2 1/2 cm/1 in piece of root ginger, grated (no need to peel)