CLASSIC KIMCHI WITH CHINESE CABBAGE AND RHUBARB

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pour the water and rice flour into a saucepan and bring to the boil. Stir constantly to stop lumps forming. Reduce the heat and add the miso paste and sugar. Simmer for about 5 minutes, stirring now and then. Take the saucepan from the heat and leave to cool. If you want you can leave the mixture in the fridge overnight.

Step 2

2. Peel the shallots, carrots and ginger and cut them into big chunks. Put the shallots, carrots, ginger, garlic and coriander into a food processor and mix to form a fine purée. If the ingredients are tough to mix you can add a splash of water.

Step 3

3. Pour the rice flour mixture, vegetable purée and gochugaru into a bowl – preferably stainless steel, as the bright-red kimchi base easily stains. Mix well. The kimchi base keeps well in the fridge. If you are not going to use it for a long time you can also freeze it.

Step 4

1. Shred the courgettes and the mooli with a mandoline, preferably using a grating attachment, to produce long, thin strips.

Step 5

2. Put the courgettes and mooli into a bowl. Massage in the salt with your hands and leave at room temperature for at least an hour so the vegetables have time to release their liquid.

Step 6

3. Add the kimchi base to the bowl of courgettes and mooli. Mix carefully with a wooden spoon.

Step 7

4. Sterilise a 1 litre- (34 fl oz-) jar (preferably one with a rubber sealing ring and metal clip such as a Kilner or Mason jar). Pack the kimchi into the jar a little at a time. Press it down with a wooden spoon so you get it all in (including the liquid).

Step 8

5. Seal the jar and put it on a plate – it is a good idea to slip a plastic bag around it, as in all probability a fair bit of liquid will escape (just make sure you do not seal the top of the bag). Leave the jar at room temperature for 3 days. For a more acidic kimchi, leave it at room temperature for up to 5 days. This is something I think you should experiment with over time, to find the flavour you like best.

Step 9

6. Put the jar in the fridge and leave for at least 1 week so the flavours can develop (I usually leave the kimchi for at least 2 weeks before I use it, but it is a matter of taste). The kimchi will form a spicy liquid, which can be used to flavour the ketchup on Tomato Ketchup.

Step 10

1. Divide the Chinese cabbage lengthways, then cut it into 1 cm- (½ in-) thick slices. Use as much of it as possible, and do not be afraid to include the thick parts at the root.

Step 11

2. Cut the mooli and rhubarb into thin matchsticks. Put the matchsticks into a bowl together with the Chinese cabbage and massage in the salt. Leave at room temperature for at least 1 hour so the fruit and vegetables have time to release their liquid. Stir and press the mixture from time to time.

Step 12

3. Massage the kimchi base into the Chinese cabbage mix well. I usually wear rubber gloves when I’m doing this – it makes it easier to get to every nook and cranny, and you don’t get red hands.

Step 13

4. Sterilise a 1 litre- (34 fl oz-) jar (preferably one with a rubber sealing ring and metal clip such as a Kilner or Mason jar). Push the kimchi down into the jar a little at a time. Press on it with a wooden spoon so you get it all in (including the liquid). Close the lid and seal with the metal clip.

Step 14

5. Put the jar on a plate, preferably with a plastic bag around it, as in all probability a fair bit of liquid will escape (just make sure you do not seal the bag at the top). Leave the jar at room temperature for 3–5 days. The longer it is left the more acidic it will be.

Step 15

6. Put the jar in the fridge and leave for at least 1 week so the flavours have time to develop. The kimchi will form a spicy liquid, which can be used to flavour the ketchup on Tomato Ketchup.