Kalette Kimchi

Prep time 15 minutes (+ 2 hours fermenting)
Servings 1L


500g kalettes, quartered 
½ cup salt flakes 
1 ½ cups warm water 
1 white onion, grated 
1 x 2cm piece of ginger, grated 
3 cloves of garlic, grated 
3 spring onions, sliced into batons on an angle
¼ cup Gochugaru (coarse Korean red pepper powder)
1 tbsp sugar
1 tsp fish sauce
1 tbsp light soy sauce

Kalette Kimchi


Combine the salt and the water in a large bowland mix to dissolve. Add the kalettes and mix to coat in the salt water, squeezing with your hands to bruise and soften them. Continue to massage the kalettes for five minutes. Press a plate on top to completely submerge. Let soak for 2 hours. Drain liquid and reserve. Rinse kalettes in fresh water, squeeze out and pat dry.

In another bowl combine the remaining ingredients and then add the kalettes. Combine with your hands and then press in to a sterilized jar so it is tightly compact. Top with a few tablespoons of the salted water solution and place the lid on. Set in a cool dry area of the kitchen for 1 week to ferment, then store in the fridge.