Name: Fridge drawer kimchi
Total time: 45 min
Yield: Makes a 500g jar
Cuisine: Korean
Ingredients: 1 carrot, shredded; 1 stick celery, finely sliced; 2 spring onions, shredded; ¼, shredded, plus one whole leaf Chinese or white cabbage; 2 cloves garlic, crushed; a thumb-sized piece, finely grated ginger; 2 tbsp or dried chilli flakes 1 tbsp Korean chilli flakes; ½ tsp soft light brown sugar; fine sea salt

A glass jar filled with pickled vegetables

1 carrot
shredded
1 stick celery
finely sliced
2 spring onions
shredded
¼, shredded, plus one whole leaf Chinese or white cabbage
2 cloves garlic
crushed
a thumb-sized piece, finely grated ginger
2 tbsp or dried chilli flakes 1 tbsp Korean chilli flakes
½ tsp soft light brown sugar
fine sea salt

Method

step 1
Tip all of the ingredients, except the salt, into a large bowl and weigh. Use this to work out 2% of the total weight – this is how much salt you’ll need. Use clean hands to really work the salt into the vegetables, squeezing and scrunching to release as much liquid as possible. Cover and chill for 30 minutes.
step 2
Tip everything into a clean, sterilised jar, pushing down so that the liquid sits on the top and everything is submerged. Cut the whole cabbage leaf to size then put this on top – this will help keep everything submerged in the brine.
step 3
Chill for at least 24 hours, after which it will be ready to eat – and will keep in the fridge for 2 weeks, getting more sour and funky each day.