Pak Choi Kimchi

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.



Pak Choi Kimchi

Print
Pak Choi Kimchi
Pak Choi Kimchihttps://vimeo.com/467773486
Yield: Makes about 5ltr of Kimchi
Prep time: 15 MinInactive time: 60 HourTotal time: 60 H & 15 M
from the kitchen at Gartur Stitch Farm

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

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.
  9. Start tasting after 5 to get the right level of fermentation for you.
Preservation, Kimchi, pak choi
Canning and Preservation
Created using The Recipes Generator

Find more delicious recipes, how tos and glimpses of life on the farm in our online course and community, the Homesteader’s Annual -


Leave a comment