(plus fermenting time)
Makes about 1L
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- 1kg green cabbage or Chinese cabbage
- 2 heads (600g) cauliflower
- ¾ cup (375g) coarse salt
- 1 cup (250ml) water
- 1 pineapple, peeled and cubed
- Handful carrot, celery and/or spring onion matchsticks (optional)
- ¼ cup (60ml) fish sauce
- 6cm knob (35g) ginger, peeled and sliced
- 5 cloves (25g) garlic
- 4-5 tsp (20-25ml) chilli paste
- Cut cabbage into 6-10cm chunks and separate leaves.
- Slice cauliflower, then break into small florets.
- Place cabbage and cauliflower in two dishes, spread them out and sprinkle over salt and water.
- Rub salt into cabbage and cauliflower, massaging it in well, then cover and leave for an hour to draw out moisture.
- Toss vegetables and massage again to ensure the salt gets into all the nooks and crannies. (The veg should start going limp).
- Leave for another hour and massage veg again. (The cabbage will start changing colour and become somewhat translucent).
- Wash salt off veg – take care not to leave any behind or the kimchi will be too salty.
- Mix washed veg with ¾ of the pineapple cubes and carrots, spring onion or celery (if using).
- Combine paste ingredients in a food processor, add remaining ¼ pineapple cubes and blitz until smooth.
- Toss paste through veg.
- Transfer kimchi mixture into a sterilised jar.
- Using a clean spoon, push mixture down to pack it as tight as possible. A little bit of liquid should cover the top of the veg.
- Loosely place a lid on top – don’t screw on completely as the kimchi needs to breathe.
- Leave at room temperature in a dark place for 4-6 days (the warmer the weather is, the quicker the process will go). Note: the veggies should be submerged in the liquid – if not, poke with a chopstick to push them down and compact them. If there is some spillage, the fermenting process is going well.
- When bubbles appear and the taste of the kimchi is to your liking, refrigerate and use within 2-3 weeks.