Brilliant Autumnal guest recipe from Charlotte Pike
Kimchi is an essential component of Korean cuisine, as it is served with almost every meal. It is still made in the autumn, in a UNESCO-protected process called Kimjang, when families come together to make their own recipes, which are passed down through the generations. With many regional differences in ingredients and methods, making and eating kimchi is a firm part of Korean heritage.
My recipe is for a slightly sweet, tangy kimchi with a crunchy texture. I prefer to thinly slice the cabbage, but you could chop it into chunky pieces if you wish. Personally, I like everything cut up quite small.
Taken from Fermented
by Charlotte Pike.
Published by Kyle Books, £16 99.
Photography by Tara Fisher.
30 minutes Cook time:
Ferment - 1 week! Serves:
1.5 litre jar