So many recipes out there! And mine is the next one 😀 But seriously, I got lost while checking all the Kimchi recipes online so I tried my own version and I am very happy with it so I need to write it down before I forget it again 😀

Ewa’s Kimchi Recipe

• Wombok – Chinese cabbage – cut in cubes (keep one or two outer leaves, only the soft parts). You can also use the Chinese Tree Lettuce or Ethiopian Cabbage instead of Wombok.
• Daikon Radish – cut into thin sticks
• Daikon Radish leaves – cut into pieces
• Carrot – cut into thin sticks
• Shallots or green onions – cut into 4-5cm pieces
• Salt – 20g / 2 tablespoons per 1kg ingredients
• Ginger – crushed or finely grated
• fresh Chilli – crushed or chilli flakes
• lots of garlic – crushed/minced
• one small onion
• one small apple – seeded and diced, or some sugar
• Fish sauce or Fish mint plant – few leaves crushed or cut into the smallest pieces
• optional: a couple of anchovies – the ones you can buy in a jar

1. Combine wombok with salt – 20g per 1kg – massaging the salt into the wombok, cover, and leave aside for a few hours or overnight. Strain and keep the juice for later.
2. Check the total weight of radish, carrots and shallot, add salt – 20g / 2 tablespoons per 1kg – mix it well through and add to the strained wombok.
3. Make a paste out of the remaining ingredients. I usually use a blender and always add some of the ‘wombok juice’ to make a nice smooth sauce.
4. Combine all ingredients, mix well and fill into a sterilised jar.
5. Add wombok ‘juice’, cover with soft wombok leaves, put some weight on it (I always use a tiny jar) to make sure all ingredients are submerged, and cover with a lid.
6. Leave in a dark place for a few days until fermented to your liking. Store in the fridge for up to 8 weeks.