Oct 3, 2012


i am on a roll with my sprouting efforts and, as a result, have been enjoying the 'fruits' of my labour in a variety of salads and other raw dishes. this one was a big success thanks to the added instant kim chee - which lends such a massive flavour explosion to the dish that i just had to post about it! 


300g of curly green cabbage, sliced into 2-3cm strips
1 tablespoon of salt
50g of spring onions, finely sliced
30g daikon radish, grated
8g fresh ginger, minced
1 tablespoon of garlic, minced
1/2 teaspoon of red chili flakes
soy sauce (optional)

wash and dry your cabbage and place it in a large bowl. sprinkle over the salt, massaging this into the leaves. cover and leave to stand for at least 3 hours. take handfuls of the cabbage and wring out as much water as possible, returning the wrung cabbage to your bowl. add the spring onions, daikon radish, ginger, garlic and red chili flakes. your instant kim chee is now ready to serve or can be stored in the fridge for up to a week. easy! 

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