Wild Garlic Kimchi

Serves: --
Cooks in: --
Difficulty: 5/10
Gluten free


600g Wild Garlic, washed 

2 Carrots, peeled & sliced fine

4 Spring Onions, chopped fine

3 Cloves of Garlic (optional) 

Thumb-sized Piece of Ginger, peeled & chopped small

1 Apple, chopped fine

2 Sheets Nori 

2 tbs Korean Red Chilli Flakes (Gochugaru) 

Sea Salt

Add all the ingredients to a large mixing bowl & weigh. Work out what 2% of the weight is, then add that weight in sea salt. 

Massage the ingredients together for 5 minutes or so. Then cover the bowl over with a clean kitchen cloth. 

Set the bowl aside for at least 2 hours so the natural brine is drawn out. 

Transfer the kimchi to clean jars then place a sheet of nori directly over the top. 

Leave the kimchi ferment out of the fridge for about 7 days. Then transfer it to the fridge where it will store for up to 3 months weeks.