Kimchi
daikon / spring onion / chilli
#Story
Time
Ah, Kimchi! This wee dish of fermented cabbage goes well with pretty much everything if you want it too! No seriously, we put it with that many dishes that we figured it deserved a page in its own right!
I only tried Kimchi for the first time after I met Cam. To be honest that was the case with a lot of food. This one though I was pretty nervous to try. My little virgin spice palate was a bit scared and when I asked what it was and the first word used to describe was ‘fermented’ I wasn’t too keen. My god I was so wrong though! So so good. We have this as a staple in our house. On the occasions we’re not eating the like’s of Junk, I like to take a bit of this stuff and mix it in a wee salad. Yeah, you heard it, we do eat healthy food every once in a while. I mean, come on, you eat these kinda recipes every day then you’re going to be very much on the voluptuous side, although, you’ll be one very happy fat bastard!
Jade x
![](https://images.squarespace-cdn.com/content/v1/5f04e234c671a1210b5bc021/1639502150976-IOIIKPK19353G0V8IKUB/WEB-Graphic-Kimchi.jpg)
Junk’s Jam:
Serves
A shit Load
Hey!
This recipe makes a shit load because we love it so much and it goes well with pretty much everything.
It keeps for a very long time in the fridge! You’ll know it’s done and time to make some more when the lid starts to pop or the flavour is too strong for you!
Equipment…
>Blender
The Recipe
Kimchi
1 Napa Cabbage
20g Ginger
2 Garlic Cloves
1/2 Mooli
1 Granny Smith Apple
1 Red Birds Eye Chilli
30g Gochujang Pepper Paste
6 Spring Onions
20g Soy Sauce
10g Fish Sauce
15g Mirin
5g Chilli Flakes
15g SugarMaldon Salt
Cut the Napa Cabbage into half, then 8ths. Salt generously and leave for 30 minutes.
Roughly chop the Apple, Chilli & Garlic.
Place all of the ingredients into a blender apart from the Cabbage, Spring Onion and 1/4 of the Mooli and blend until a paste.
Cut the Spring Onions at an angle and julienne (long thin strips) the rest of the Mooli and set aside.
Wash the Cabbage and place into an air-tight container alongside your prepped Paste, Spring Onions and Mooli.
Leave this for at least a week in the fridge. The flavour will keep developing and become stronger the longer it is kept.