Kale Kimchi

Makes: 1.0L jar
Total time: 15 minutes, plus resting and fermenting time.

Method:

• Fit your MultiPro Compact+ food processor with the thick slicing plate. Split the cavolo nero into two bunches. Turn on your machine to speed 1 and slice the cavolo nero, one bunch at a time, followed by the spring onions.
• Change the disc to the coarse grating plate and grate the carrots. Place all of the shredded veg into a large mixing bowl and sprinkle over the salt.
• Toss to distribute and set aside for 2 hours.
• Whilst the vegetables are resting, prepare the kimchi paste.
• Fit the bowl with the fine grating plate (there is no need to clean the bowl) and grate the garlic and ginger into the bowl.
• Change the bowl tool to the knife blade, leaving the garlic and ginger in the bowl and add the remaining ingredients to the food processor bowl, along with 5 tbsp cold water. Process until the mixture is a pourable consistency without any noticeable lumps.
• Rinse and drain the vegetables, squeezing out as much liquid as you can, then add the kimchi paste to them, tossing to combine.
• Transfer the kimchi to a sterilised jar, pressing down so that the liquid comes up to cover the vegetables. Top with a piece of parchment paper, pushed in, to be in full contact with the liquid.
• Leave in a cool corner to ferment for 3-5 days, depending on the temperature of your kitchen, pressing down on the paper each day to make sure the vegetables remain submerged.
• Once the kimchi has fermented to your desired taste, remove the parchment, seal the jar and transfer to the fridge. Use within 2 weeks.
• Kimchi is easy to prepare in advance and make in batches!