15 Min Kimchi

TO MAKE THE QUICK KIMCHI

Ingredients

• 2 Chinese napa cabbage, quartered
• 20g sea salt
• 50g honey + 2 tablespoons extra
• 1 bulb of garlic, cloves separated
• 80g peeled ginger
• 1tsp dried chilli flakes
• 40ml tamari soy sauce
• 2 spring onions, sliced

Method

1. Dissolve the salt and honey in 800ml of water and add the cabbage. Leave to soak overnight.
2. The next day drain the cabbage pushing all the water out. Blend 50ml of water with the garlic, ginger, chilli flakes, tamari, and extra honey until smooth.
3. Add the paste to a really large bowl and add the spring onion. Massage the marinade really well into the cabbage leaves.
4. Wedge into a 1 litre sterilised jar and leave out at room temp for 2-5 days depending on how warm it is in the house.
5. Leave in the fridge and consume within one month.

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