Kimchee!
It takes a while, but if you have an immersion blender and a couple of hours you should make it
Chinese leaf cabbage
Carrots
Raddishes
White onion
Fresh garlic
Fresh ginger
Salt
Sugar
Vinegar
Oil
Chilli powders of your choice
I don't think this is traditional at all lol but I basically blitz up a paste of the chopped onion, garlic, ginger, the vinegar, sugar and salt, and a little oil. Then add loads of chilli powder. I used a mix of cayenne and "mild" this time. That's for the paste. Keeping a little extra leftover is great because it ferments in the fridge and it's a great marinade for chicken
Anyway then spend way too long matchstick cutting up the carrots and radishes. Honestly it would take 1/2 the time without these, unsure if they're worth it but I was just watching a youtube video vibing
Chop up the cabbage, mix in the matchsticks and mix all together until all covered with paste. That's it really. Put it in jars and leave to hang out at room temp for a week or so. It gets wet and bubbly and smells even better when it's done.
I always boil my jars out of habit and Greg asked why...I never bother rinsing my veg, so I've realised doing that is probably pointless lol. But it just feels wrong not to
