If you’re intrigued by ferments, you’ve got to have a decent kimchi recipe up your sleeve ... In this case, simply cover with clean surplus cabbage leaves or other vegetable trimmings, or some baking ...

If you use less cabbage, set aside some of the kimchi base and use it to make other types of banchan (side dishes), or store it in the fridge for another batch of kimchi. Sufficiently salting the ...

If there’s one food nutritionists are always telling us to eat more of, it’s kimchi ... the rest of the cabbage head well and cut into thick (5-6cm) strips. Using a jug, make a brine by ...

At the end of that time, the cabbage will be soft and sitting in a brine of its own juice and some salt. Take the cabbage out ...

Even with being safe to eat for months the kimchi will still continue to ferment, making the cabbage taste increasingly sour ...

Making kimchi can be complicated, because it often contains multiple salt sources: a fish sauce or two, potentially joined by saeujeot (tiny fermented shrimp), plus the salt in the cabbage that ...