Ingredients

3 heads of Pak Choi
1 large daikon
1 large white onion
4 cloves of garlic
5cm ginger
2TB of salt
1TB korean chilli powder

Makes about 5ltr of Kimchi

Method

1. Wash and chop the pak choi
2. Using a mandolin or the food processor, finely slice the daikon
3. In the food processor, puree the garlic, onion and ginger
4. Mix the ingredients
5. Stuff firmly into a glass jar. We like large clip top jars with the gasket removed
6. Top up the jars with water.
7. Using a fermentation weight or the end of the pak choi, press the veg so that it submerged under the liquid.
8. Leave to ferment for at least 7 days.
Start tasting after 5 to get the right level of fermentation for you.

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