Apple and White Miso Kimchi
Ingredients
- 1 Chinese cabbage leaf (approximately 850g)
- 4 spring onions
- 1 tablespoon sea salt
- 200 g of radish or kohlrabi
- 2 firm green apples
- 1 teaspoon white miso paste
- 1 clove of garlic finely sliced
- 3 red chilis chopped with seeds
- 3 cm squares of ginger finely chopped
Method
Coarsely shred the cabbage into 2 cm thick pieces. Finely slice the spring onions and put them both into a big mixing bowl with the salt.
Scrunch the lot with your hands for five minutes until the cabbage has released a lot of water then leave for approximately two hours massaging it occasionally to allow more water to be reduced and released.
Meanwhile Peel the radish and cut into 1 cm matchsticks. Cut the apple into pieces about the same size, 1cm, you can leave the skin on.
Mix the miso with the garlic, chilis, ginger and 2 tablespoons of cold water. Mix the cabbage, radish Apple and miso garlic dressing in the bowl.
Place in preserving jars. Pack the vegetables down firmly under the liquid so no bits of vegetables are poking out and there are no air pockets. There should be a few inches of space at the top of the jar for air to escape. Cover the jar loosely with a lid and store it in a cool dark place. In winter it may take two weeks to ferment this will be shortened in the summer to a few days. Once you like the taste keep in the fridge and it will last for several months.
Enjoy!