Ingredients

• 1 Chinese cabbage or any soft green cabbage
• 1 apple (ok if it’s bruised)
• 2 whole gloves garlic
• 1 thumbnail size ginger
• 1 carrot
• 2 dessert spoons chilli powder
• Roots and leaves from cauliflower, broccoli. Left over green beans or mangetout etc. left over trimmings from celery or any raw vegetables
• Left over pieces of onion
• Good quality sea salt

Tools

• Blend-X Fresh

Method

1. Begin by weighing your cabbage, you need to work out what 2% salt ratio is.
2. Once this is done separate the leaves of the cabbage in a bowl and sprinkle over the salt. Gently massage the salt through the cabbage for 2 minutes and then leave to the side. In another bowl grate and chop your remaining vegetables (you can use really anything here, I tend to keep vegetable stalks etc from throughout the week and also outside leaves and generally bits of vegetables that weren’t used, remember that this is for raw vegetables only). Try to keep the majority of the vegetables the same size and cut to nice small pieces, if using carrots or parsnips they are always best grated. Once done leave to the side.
3. For the sauce add your ginger, garlic, apple, chilli powder to your kenwood blender and turn to a low speed, slowly add 1 cup of water or enough to turn into a sauce consistency.
4. Now add all your chopped vegetables to your cabbage and then add in the sauce. Using your hands gently mix all together. Using a clean glass jar pack the kimchi into the jar ensuring that you are pressing down on it. You should see the liquid covering all the vegetables. When you get to the top of the jar make sure it is full or you can add a small weight, it is important that the vegetables are totally submerged. Seal the jar and leave at room temperature for 5 days.
5. You should see bubbles appearing after 2/3 days, this is a good sign that all is going well.
6. On the 5th day gently open the jar, there will be a build up of gas, if happy with the flavour , place in your fridge for up to 1 month.