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Wild garlic Kimchi

By March 31, 2020

Normally Kimchi is made several weeks in advance and then left to ferment to develop its flavour. You can make this a few days in advance and then use it straight away if you so wish. The flavours will be quite fresh with a little less of the zing that comes with fermentation. It is however better to let the flavours develop. In this recipe I've substituted the spring onions normally used for wild garlic as it is in season now. 

When making this ensure your hands, preparation area and any bowls used are thoroughly clean. 
You can sterilise the jar you will put the kimchi in, by washing it in hot soapy water, place while still wet in an oven at 160c for 10 minutes. 
For this recipe allow to cool before adding the kimchi mix.

200g Chinese cabbage, main thick stalk removed and roughly sliced
70g table salt
1 litre water
6 cloves garlic finely grated
70g ginger finely grated
70ml rice wine vinegar
50g caster sugar
10ml sesame oil
10ml fish sauce
70g korean chilli paste
20 wild garlic leaves roughly sliced, you still need a couple of inch long pieces
50g carrot sliced into very thin strips

Place the cabbage leaves in a bowl with the water and salt and allow to soak for 3 hours
After the 3 hours have elapsed, remove the leaves and rinse off the excess salt
Mix together the garlic, ginger, sesame oil, chilli paste, sugar and fish sauce, stir well to combine
Place the cabbage, wild garlic and carrot in a bowl and coat with the paste
Transfer to a clean airtight container or sterilised jar with the lid on and place in a cool dark place for 72 hours, you way want to open the lid occasionally to let any gasses escape
It should start to develop a tangy smell, if it starts to smell bad,then discard immediately
Place in the fridge after 72 hours
You can also leave this for up to one month before using for full flavour development

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