Wild Garlic Kimchi
Ingredients
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
Method
Watch Tutorial VideoAdd 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.
