Submitted by CSA member Joanne

2 large Chinese Cabbages (Napa Cabbages)
1 fennel, thinly sliced
1 celeriac, thinly sliced
230g (½ lb.) rock salt
Kimchi Sauce:
10 tablespoon of fish sauce
10 tablespoon of red pepper powder
5 onions
4-5 cloves of garlic
1 oriental pear
1 tablespoon of salt
1/2 tablespoon of sugar
small touch of ginger

Start by cutting the Chinese cabbages into chunks, then soak in plenty of water with about 180g of salt. Leave this to soak for about 4-5 hours.

To create the sauce, put all the ingredients in a blender except the onions, blend until quite fine. Cut the spring onions into chunks, then add to the mixture.

After the cabbage has been soaked for 4-5 hours, drain all the water. Fill the tray with cold water again and rinse the cabbage then drain the water again. Return the cabbage pieces to the tray and add the Kimchi sauce, mix by hand until it is all mixed together, Taste and it should be reasonably salty, you can add up to a further 50g of salt if required.

Finally put the Kimchi in to some jars, you can eat it straight away but kept in the fridge the taste will improve as it ferments. The Kimchi will keep for at least 6-12 months probably longer.

Over time the flavour becomes more sour, if it becomes too sour to eat on its own use the Kimchi to make soups or stews as the soured Kimchi will add more flavour to these dishes. It is common in South Korea to make soups and stews with older Kimchi.

It can be eaten raw as a side-dish, or added to soups and other Korean dishes.

Serves 4