No Hunger Wasted / by Calum Creasey


Kimchi. basically Korean sauerkraut.

I'm not ashamed to say it, I have failed at making Kimchi for the past few years. Either over salty or just down-right horrible. But I am happy to announce that I have finally cracked it. This is a foolproof recipe. I have experimented with different levels of salt, sugar and soy and none of it made any difference to the final product, so you can be fairly easy going with your amounts. Having produced vast amounts at home, we then had to find the best ways of using it, the winner being a ridiculous combination of grilled bread and melting cheese. Truly an excellent meal. The Korean chilli powder is not that hot so if you like things with a bit more kick, add more. Equally, if you want to try Mexican chillies or anything else hot and powdery you've got lying around feel free to throw that in instead. The colour you get from Gochugaru is rad, mind you. You could have it straight up in a bowl of rice and you'd be stoked, it's versatile and long lasting, it's a jar of intriguing cabbage in the fridge, it's spicy and fresh, it's my new best friend. Enjoy



2 large Chinese cabbages

2 tbsp Malden sea salt

100g caster sugar

3 tbsp Gochugaru (korean chilli flakes, found on the internet & asian supermarkets)

3 garlic cloves

1 thumb of ginger

60ml light soy

50ml sesame oil

5 spring onions


Recipe for 1.5kg:

1. Rinse the cabbage well and get rid of any bruised outer leaves.

2. Slice the cabbage length ways into quarters and then chop it from head to stalk in 1cm chunks (I find it easier doing this in 2 quarters at a time)

3. Put all the chopped cabbage into a large tub and toss in the salt and sugar, proceed to bash the hell out of the mixture until you're satisfied and your fingers hurt just a little. Put a lid on it and put it in the fridge for 24hrs.

 4. Take out the tub of cabbage and empty the contents into a colander, now squeeze as much of the water out of it as you can. I find thinking about what i'd like to do to Donald Trump's face helps get most of the liquid released.

5. In another bowl, add the Gochugaru, grate the garlic & ginger in and pour over the soy and sesame oil. Mix up till a nice paste has developed (add a little water if you need to)

 6. Put the cabbage back into its container and add in your awesome smelling paste. Chop up your spring onions nice and rough, throw them in too. Mix everything together until they are all friends.

7. Return the container to the fridge and leave for 2 weeks (it’s good to eat after 1 week, but the real taste starts to develop in the 2nd week). It can be opened, used and returned to the fridge for over a month and will start to get really funky as time goes on. Some will find this overwhelming, but everything has its place…

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