"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
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.
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