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Parve
Easy
6 Servings
Allergens 
No Allergens specified
This is just one of many variations of the South Korean phenomenon, kimchi. Take a spoonful or two every day with your main meal to improve digestion. It’s worth making plenty at once and using it up within two months.
Makes 300–400 grams/3–4 cups
pickle press (optional)
1.2 litres/6 cups cold water
60 grams/3 tablespoons Tuscanini Sea Salt
600 grams/7 cups green cabbage, cut into thick strips
8 carrots (around 520 grams/1 pound 3 ounces total weight), cut into bite-sized pieces
20-gram/3/4-ounce piece fresh ginger
4 cloves garlic
4 small whole red chillies/chiles
1 teaspoon Pereg Turmeric Powder
1/2 teaspoon chilli powder
Make a brine by mixing the water and salt and stir well.
Put the cabbage and carrots into the pickle press (if using) and cover with the brine. To keep it submerged, screw the lid down just a little. Allow to soak for few hours or overnight. If you don’t have a pickle press, put the vegetables in a bowl and weigh them down by resting a plate on top of them. Meanwhile, finely chop the ginger and garlic. Drain the soaked vegetables, reserving the brine. Mix them with the spices and add the chillies/chiles.
Put this mixture back into the pickle press or bowl and add enough brine to rise over the vegetables once you press them down. Screw the lid as much as you can, or, if using a plate, put something heavy on top of it. The vegetables must be submerged in the brine the entire time during fermentation. Check every two days and remove any foam or mold spots that might appear on the surface of the brine, which is totally normal. Allow to ferment for a minimum of one week, but the best taste develops after four weeks. When the vegetables are done, transfer into jars, cover with the brine and keep in the fridge.
From Fermented Foods for Everyday Eating: Deliciously Easy Recipe to Boost Body and Mind, Ryland Peters and Small
Photograph by Christopher Scholey © Ryland Peters and Small
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