Kimchi

Designed for professional chefs, check out this perfect Kimchi recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

First Fermentation:
- Cut the cabbage into half. Dissolve salt (300g) in 2 litres of water. Soak cabbage in the salt water for 24 hours, covered and room temperature.
Preparation:
- Drain the cabbage in a large bowl, squeezing as much water from the leaves as possible.
- Cut the following into 4cm pieces: Korean mustard leaves, parsley and spring onions.
Seasoning:
- Pour water and salted anchovy in a pot and boil. Put the broth through a sieve to sift out the lumps. Let it cool.
- Add the chilli pepper to the broth. Combine the finely diced garlic, finely diced ginger, and salted shrimp. Mix well.
Assembly:
- Combine the seasoning with the prepared radish and toss to coat well.
- Add parsley, spring onions, Korean mustard leaves and leek, mix gently.
- Add salt and sugar, and mix well.
Second Fermentation:
- Pack tightly into large sterilised glass jars. Seal with their lids.
- Allow to ferment for a further 24 hours in a cool dark place.
- Open lids to release any ferment gas.
Final Fermentation:
- Reseal and store in the walk in for at least 48 hours before eating.
- Ideally allow to ferment for a week before serving.
- Store in the walk in and eat within 3 weeks.