The Grounds - Kim Chi Recipe

"I eat this every morning for breakfast with eggs."

If you've ever been curious about fermenting your own vegetables, but thought it was a little too much work, think again.  This recipe is a snap.  It's done over 2 days, but it's quick and simple to throw together.

Enjoy. - Ben Bayly

The Grounds Kim Chi Recipe

 Ingredients:

1 large Chinese cabbage, chopped into large squares 4cm by 4cm

100g salt 

400g diakon radish, grated

400g nashi, grated

100g spring onion, chopped

100g brown onions finally sliced

50g korean fish paste(available from again food supply stores)

60g chilli paste

60g crushed garlic

20g finely grated ginger

50g fish sauce

Instructions:

Day 1:

Rub salt into the Cabbage, and leave overnight in the fridge. The salt will soften and season the cabbage and also control the fermentation.

Day 2:

The next day, combine all the ingredients with the cabbage in a large bowl and mix well.

Pack the Kim Chi into sterilised jars to ferment in the fridge, for 2 weeks minimum.

In case you haven't heard the news;  The Grounds has launched a new and revised Brunch to Lunch and Dinner menus.  All the dishes feature super fresh ingredients and flair that's unrivaled. 

Can't wait to try it out?