I absolutely love kimchi but so much of it contains fish sauce and the vegan ones online are so expensive.

So here we have a homemade version using Pak Choi and Kale. Not exactly traditional but certainly looks and tastes the part.

I'll be revisiting this recipe a lot I think and will switch up the veg.

It tastes absolutely fab and will last about two months in the fridge so plenty of time to enjoy it.

Serves a lot!

Price per portion:

22p!!

Ingredients:

• 400g Pak Choi, diced
• 200g kale roughly chopped
• 2 carrots grated
• 8 garlic cloves minced
• 1 knob of ginger, grated approx. 75 grams 
• 1 Red onion, cut in half then sliced
• 1 Tbsp dried chives
• 4 spring onions chopped
• 8 small radish finely sliced
• 70g Gochujang paste 
• 2 Tbsp Korean red pepper powder
• 1 apple peeled, cored, and grated
• 2 tablespoons soy sauce
• 60g sea salt

Method:

Put the Pak Choi and Kale leaves into a large bowl.

Put the salt into a small bowl of warm water and stir until dissolved. Add the salt water to the bowl of leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.

Leave the leaves in the bowl at room temperature for 3-4 hours. The salt will start to draw out the water from the leaves. You will see a brine in the bottom of the bowl.

Strain the leaves through a colander and give them a quick rinse under the tap. Put your leaves back into the bowl.

Add the grated carrot, radish, spring onions, red onion, crushed garlic, grated ginger, chives, grated apple and Korean red pepper powder and mix together.

Add the Gochujang and 2 tablespoons of soy sauce, and vigorously mix thoroughly until completely covered. 

Pack Kimchi tightly into glass jars, leaving a few inches from the top. Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness). 

Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal. When its ready, place in the fridge, where it should last 2 months or more.