Chinese leaf kimchi recipe

1. Put the Chinese leaf, carrots, and spring onion greens into a mixing bowl and sprinkle over the salt. Wash and dry hands completely* , then massage the salt into the vegetables for a minute or so, then place a plate over the mixture to weigh the veg down; cover and rest in the fridge for at least 6 hrs or overnight. 
2. The next day, pour the veg into a colander to strain, then return to the bowl, cover with cold filtered water and set aside for 15 mins. Drain and rinse with cold filtered water to rinse off any excess salt, then drain again. 
3. In a separate bowl, mix together the spring onion whites, the garlic, ginger, miso, sugar, gochujang and chilli powder, then stir into the salted vegetables until well combined. Spoon the mixture into an 800ml sterilised** screw-top lidded jar, lightly pack down and seal. 
4. You can eat the kimchi immediately*** but it’s best left to ferment. It will ferment faster at room temperature and can be left at room temperature for up to two weeks. You will see bubbles forming when the kimchi starts to ferment. It must be kept in the fridge once you start to eat it. Once the kimchi has been removed from the jar, store in the fridge for up to 2 more weeks max. If waiting to eat it, open the lid slightly every few days to let out some of the gas produced, then reseal.

*Ensure all equipment used is completely clean and dry. Wash and dry your hands completely or use gloves.

**To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

***Use a clean spoon every time to reduce the risk of mould.

Tip: The end weight of your kimchi depends on how much water the cabbage releases when it’s salted. You might want to sterilise an extra jar just in case you have a bigger volume.

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