Kimchi

Kimchi is an essential component of Korean cuisine, as it is served with almost every meal.

It is still made in the autumn, in a Unesco-protected process called Kimjang, when families come together to make their own recipes, which are passed down through the generations.

With many regional differences in ingredients and methods, making and eating kimchi is a firm part of Korean heritage.

My recipe is for a slightly sweet, tangy kimchi with a crunchy texture. I prefer to thinly slice the cabbage, but you could chop it into chunky pieces if you wish. Personally, I like everything cut up quite small. Tip: Ensure the vegetables are submerged in the brine at all times to inhibit mould from forming on the surface.

Place the cabbage, Chinese leaf, ginger, garlic, chillies, carrots and spring onions in a large mixing bowl and mix well together with your hands until evenly combined. Transfer the mixture to a 1.5-litre jar. Add the fish sauce, sugar, lime zest and juice and water to a jug and stir to dissolve the palm sugar.

Pour into the jar, stir well with a wooden spoon or spatula and press down any vegetables that are poking out of the liquid. Close the lid and set aside to ferment for at least a week.

When the kimchi is ready it should smell strongly of its component ingredients, but not be unpleasant. It won’t change drastically in appearance, but the vegetables will soften a little. The kimchi keeps for up to two months in a cool, dark place. Once opened, store in the fridge and eat within a month.