Ingredients

• Half of a Chinese cabbage
• Plenty of Salt
• 2-3 crushed garlic cloves 
• 2.5cm piece grated ginger 
• Chilli Powder to taste
• Fish Sauce approx 1-2 tbsp 

(adjust to suit your tastebuds)

Method

Slice the cabbage into your ideal bite sizes. In a large bowl, add the cabbage then sprinkle the salt all over. Rub salt into the cabbage until it is completely coated. Massage if you have time (and if your technique is good, please email us as we are looking for a good massage therapist to step into Carla’s shoes……)

Cover the bowl and leave this overnight to do its magic.

Rinse the salted cabbage and squeeze well to remove all the water.  Return the cabbage to your bowl and add the crushed garlic and ginger. Make a thin paste with the chilli powder and fish sauce, then add to the cabbage.  Mix very well.  Wearing  gloves if you haven’t donned already!

Place handfuls into your glass jars, squashing the cabbage down firmly.  Leave in your fridge for about 3 days before you munch.

Enjoy x

Next time:  Jill’s Mummy’s Water Kimchi recipe 🙂