When we first opened Bone Daddies in Soho in 2011 we had to have some pickles on the menu to crunch on alongside your ramen. Would you belive we started with seven different veggies on there. The team got pretty into pickling in a big way and over the year we had up to fourteen different fruit and veg pickles. They’re great to have on the table with a drink as well as tucking into during or after a ramen.
KIMCHI IS KING
The first step in making kimchi is to remove any potential bad bacteria and get the fermentation process started. We do this by brining our cabbage in saltwater. This also helps to soften the cabbage and make it easier for our kimchi paste to penetrate when we get to fermenting. We like to leave our cabbage leaves whole for this step rather than chop them smaller at first so that we can keep a bit of a sharper edge on the cabbage. However, you can speed up the brining process if you cut them into smaller pieces to start with.
brine your cabbage
When we’re making kimchi we like to leave our cabbage to brine for 48 hours. That might sound exceptionally long compared to some other recipes out there but trust us, we’ve tried it and it absolutely bangs. We also use table salt and recommend that you wash and drain your Chinese cabbage thoroughly after brining.
- 140g fine table salt
- 2 Chinese cabbages, quartered
taste is in the paste
For this kimchi recipe, we’re staying pretty traditional to the classic flavours you’ll find in authentic Korean kimchi. Ginger, garlic and Korean chilli powder are the staples but you can feel free to add in some other flavours you like. Our little Bone Daddies edge is that we’ve added a green apple to our paste. Apple ferments well so this helps to add a slightly different flavour during the fermentation process and adds a little more funk and stank to your finish kimchi.
- 2 tbsp light soy sauce
- 6 small garlic cloves, peeled
- 1 green apple, cored and roughly chopped
- thumb of ginger, peeled and roughly chopped
- 60g white onion, roughly chopped
- 2 tbsp Korean chilli powder
- 1 tbsp caster sugar
Prep: 2 weeks +
140g fine table salt
2 Chinese cabbages, quartered
2 tbsp light soy sauce
6 small garlic cloves, peeled
1 green apple, cored and roughly chopped
thumb of ginger, peeled and roughly chopped
60g white onion, roughly chopped
2 tbsp Korean chilli powder*
1 tbsp caster sugar
1. Mix salt with 2 litres of water and dissolve. Submerge cabbage in brine, cover and weigh down so cabbage is fully submerged. Leave to brine for 48 hours.
2. Check on your cabbage – it should be soft and a little salty. If it’s too salty rinse under cold running water then leave to drain for 30 mins.
3. Cut away the hard core of each wedge and cut into 3cm squares.
4. Blend all marinade ingredients aside from the spring onions into a paste. Work the marinade paste and spring onion thoroughly into the cabbage pieces, then seal with cling film and weigh down so the cabbage is fully submerged in the marinade. Store in the fridge for at least 2 weeks before eating.
TIP: The Kimchi can be stored in an airtight sterilised jar in the fridge for up to 1 month. Be sure to loosen the lid regularly to prevent gas build-up OR pop an elastic band around the jar so it can self-burp.
EXTRA TIP: Because we know ingredients are scarce right now you can sub daikon for regular radish and use regular chilli powder if need be.