Kale and kohlrabi kimchi

Kale and kohlrabi kimchi

By
From
The Natural Cook
Makes
1 kg
Photographer
Laura Edwards

Homemade kimchi is wonderful, with the added bonus of containing probiotics from the fermentation process (it won’t contain these if you don’t let it ferment), so it is good for gut flora. It is full of good bacteria that help keep your immune system healthy. The Koreans commonly use cabbage to make kimchi, so feel free to substitute that if you prefer.

Ingredients

Quantity Ingredient
1 quantity Raw kale with sesame seeds and honey
4 tablespoons rice flour
8 garlic cloves
1 onion, roughly chopped
50ml fish sauce
4 tablespoons korean chilli powder
or 2 tablespoons cayenne pepper
1 small kohlrabi, peeled and cut into 5 mm matchsticks
1 carrot, cut into 5 mm matchsticks
1 leek, thinly sliced
sesame seeds, to serve (optional)

Method

  1. Bring 400 ml water to a gentle simmer with the rice flour. Keep stirring for a few minutes until it thickens and starts to bubble. Simmer for another one or two minutes until it becomes an opaque porridge.
  2. Blend the garlic, onion and fish sauce to a purée. Transfer to a bowl, add the flour mixture and chilli powder and mix. Then add the kohlrabi, carrot and leek and finally the raw kale with sesame seeds and honey. Mix well.
  3. Put into a sterilised non-metallic tub, such as a Tupperware box, and press down to pack it in. Put the lid on. Eat it fresh with sesame seeds sprinkled on top, or leave it at cool room temperature for two to three days. After two days, check if you can see any tiny bubbles; they will prove it is fermenting. If not, leave it out of the fridge a little longer, until the fermentation process starts.

Variations

  • Pulled pork and kimchi slider: This combo has to be tried! If you roast some pork, it’s worth making more than you need so you’ve got some for this dish. Shred leftover pork and reheat it in a frying pan until hot right through. Serve in a warmed burger bun with a spoon of kimchi on top.

    Kimchi rice: If you need to use up your kimchi, boil 150 g brown rice until soft, then drain. Fry a couple of spoons of kimchi in a pan with a little flavourless oil. After a few minutes, add the drained rice to the frying pan and cook them together until piping hot. I like to top each portion with a fried egg. Serves 2.

Storage

  • Keep the kimchi in a sealed, non-metallic container in the fridge and eat within three weeks.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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