Returning to our funky ferment theme, De Proef fermentation guru Maxime Willems serves up his take on the Korean classic, kimchi.
825g chinese cabbage
100g garlic, sliced
60g soy sauce
30g chili, minced
35g spring onions
30g carrot, julienned
10g mustard seeds
2 sticks of liquorice
Electric weighing scale
Wash and roughly cut the cabbage, setting aside one large leaf.
In a large bowl, mix all the ingredients together.
Pour into your jar.
Place the large cabbage leaf on top to cover the mixture and stop the air getting to it.
To start the fermentation process, leave your jar away from direct light and at room temperature (approx. 16 or 17°C) for 1 to 1.5 weeks, according to taste. Don't forget to open your jar at least every 2-3 days to release some gas.
When you're happy with your fermentation - and this depends on your taste- move it to the fridge.