Recipes by Diane Heierli & Photography by C&D Heierli
1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into strips. Place the cabbage and salt in a large bowl.
2. Using your clean hands, massage the salt into the cabbage until it starts to soften a bit, and then add water to cover the cabbage.
3. Put a plate on top and weigh it down with something heavy, like a jar or heavy pot. Let stand for four hours.
4. Rinse and drain the cabbage.
5. Make the paste by combining the garlic, ginger, sugar, chilli flakes and three tablespoons water in a small bowl and mix to form a smooth paste.
6. Combine all the ingredients and mix thoroughly. Using your hands, gently work the paste into the vegetables until they are coated.
7. Pack the kimchi into a jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1/2cm of headspace. Seal the jar with the lid.
8. Let it ferment at room temperature for 7-14 days.
9. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
10. Check it daily and refrigerate when ready.
11. You may eat it right away, but it's best after a week or two.
1 big head Chinese cabbage
½ cup fine salt
1 litre water
1 tsp ginger, grated
6 cloves of garlic, chopped
1 tsp brown sugar
3 tbsp red chilli flakes
1 big daikon radish, peeled and cut into thin half-moons
(If you cannot find daikon radish use the small red ones.)
4 spring onions, sliced
1 granny smith apple, cut into matchsticks
2 large carrots, peeled and julienned