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  • The Australian Women’s Weekly Food

    Fermenting 101

    Oct 06, 2019 6 minutes

    KALE KIMCHI

    PREP TIME 20 MINUTES (+ STANDING) MAKES 5 CUPS

    Under cold running water rinse 1 bunch (350g) green kale, gently pat dry. Tear leaves from kale into 4cm pieces; discard stalks. Place kale in a medium bowl with 3 coarsely chopped green onions and 180g thinly sliced daikon. Rub 1 tablespoon sea salt flakes and 2 teaspoons sesame oil into vegetables until leaves soften. Add 1 litre (4 cups) water. Place a plate or bowl directly on top, weighed down with food cans; leave for 1 hour. Meanwhile, combine 2 cloves crushed garlic, 1 tablespoon each caster sugar and fish sauce, 2 teaspoons finely grated fresh ginger and 2 tablespoons gochujang (Korean red chilli paste) in a small bowl. Rinse and drain kale mixture; squeeze out excess water. Combine kale and paste in a bowl. Transfer to sterilised jars. Press down on mixture so liquid rises to the top to cover vegetables; seal. Refrigerate.

    CLASSIC KIMCHI

    PREP TIME 20 MINUTES (+ STANDING) MAKES 6 CUPS

    Trim base from ½ large (1.28kg) wombok; cut in half lengthways, then cut crossways into 2.5cm-thick slices. Place in a large bowl. Add 2 coarsely

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