MAKES 3 LITRES
1 kg carrots
1½ tabelspoons coarse sea salt
1 tablespoon gochugaru , Korean chilli powder
50 g leek
1 clove of garlic
2 cm of ginger
100 g fresh daikon , (mooli)
½ teaspoon fish sauce
1 tablespoon salt
Peel and shred the carrots. Place them in a bowl, add salt and cover with water. Leave to stand for about 10 hours or overnight at room temperature.
Check the seasoning and rinse the carrots a few times in cold water.
Trim and shred the leek, then peel and finely grate the garlic and ginger. Trim, peel and shred the daikon.
Mix together all the ingredients for the kimchi paste. Add the carrots and mix thoroughly. Place them in a jar or other container with a tight-fitting lid. Put it in the fridge and leave to stand for 10 days. Will keep fresh for at least 1 month.
A KOREAN TWIST ON CLASSIC COLESLAW
Dairy-free, Gluten-free, Vegan, Vegetarian
600g white cabbage
2 tablespoons gochugaru , (Korean chilli powder)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon distilled vinegar , (12%)
2 tablespoons sesame oil
1-2 teaspoons salt
½-1 tablespoon granulated sugar
Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.
A SWEET AND SPICY DELIGHT
3 300g unripe mangos
2 spring onions
1 long red chilli
5mm piece of fresh root ginger
2 cloves of garlic
3 tablespoons fish sauce
2 tablespoons gochugaru , (Korean red chilli powder)
Peel the mangos, remove the stones and cut into 2.5cm cubes.
Trim the spring onions and finely slice, then roughly chop the chilli. Peel and finely chop the ginger and garlic.
Put everything in a large, clean, clip lock plastic container and mix together well to ensure the mango cubes are evenly coated.
Leave the kimchi to ferment at room temperature for 3 days before transferring to the refrigerator until needed.