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RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX PROP STYLING XXXXXXXXXXXXXX RECIPE MEGAN ROSSI PHOTOGRAPHY ALEX LUCKFOOD FOODSTYLING STYLINGXXXXXXXXXXXX EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO * To sterilise glass jars and bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry FOOD | KNOW-HOW 1 Rinse the cabbage leaves under running water, pat dry with kitchen paper, then chop to your desired thickness. Put in a bowl with the beetroot, add the salt and, with »  ¨ Â Û Á»÷ Á ÛÛ £ «ã «ÂãÉ the vegetables. 2 Pour 500ml water over the cabbage and beetroot, then sit a plate on top to push the vegetables down so they are submerged. Set aside to soak for 2 hrs. 3 Drain the cabbage and beetroot and, with the remaining water, rinse 3 times to get rid of the excess salt. Squeeze out any excess water, then return to the bowl. Add the óÉè «Â£Û ãÉ ã¨ Éô»  Á«ö well. Transfer the mixture to a sterilised* 500ml jar and use a spoon to press it down so there’s a layer of liquid separating the raw kimchi and the air above. 4 Put the small sterilised* jar on top of the raw kimchi, making sure that all the vegetables are fully submerged. With the small jar still inside, screw the lid on and leave at room temperature (ideally 18-22°C), out of direct sunlight, for 3 days. Each day, unscrew the lid for a few seconds to release any gas that has built up. Reseal. 5 After 3 days your kimchi is ready ¢É «ãÛ Ûã ã Ûã /ã Û¨Éè» ¨ ó slight acidic bite and softened crunch. If you’re missing that, leave for an extra 1-2 days. 6 Once it’s reached your preferred óÉè ÁÉó 㨠ÛÁ »» ¶  put the kimchi jar in the fridge with the lid sealed tight to trap the gas, ã«Â£ 㨠ûû«Â ÛÛ É¢ ã «ã«É » kimchi. Leave it for 2 weeks to »»Éô 㨠óÉè Û ãÉ ó »ÉÔ then enjoy with eggs, salads or on crackers with feta. MASSAGE IN THE SALT RINSE THE VEG Salt is important for fermenting vegetables as it helps to draw the juices out and preserves the crisp crunch. The majority of it will get «ÂÛ É /¢ ÷Éè »«Á«ã«Â£ Û »ã ferments can still work with lower » ó »Û 㨠÷ ¶èÛã ôÉ 㠻 Ûã Û »É£ Chlorine found in tap water can inhibit the microbes required for fermentation – which is why you use bottled (or boiled and cooled) water for this recipe. Rinse well to get rid of the excess salt. PREPARE THE FLAVOURINGS COVER THE KIMCHI D«ö  Á ã ¨ óÉè «Â£Û Û ÷Éè like – you could also try adding cucumber or chives. Pressing down and getting rid of any air pockets helps remove the Éö÷£  ÛèÔÔÉ ã«Â£ 㨠£ Éô㨠ɢ the right types of microbes (which grow best without oxygen). + '/s D DKY Each serving contains Energy Fat Saturates Sugars Salt 49kJ 12kcal 1% 0g 0% 0g 0% 2g 2% 0.3g 4% of the reference intake. See page 105. Carbohydrate 2g Protein 1g Fibre 1g Source of protein UNSCREW THE JAR Allow the gases to escape £è» »÷ ÛÉ ã¨ Ô ÛÛè É Û ã build up too much inside the ¶ c¨«Â¸ É¢ «ã Û è ԫ£ your kimchi! Turn to p43 for a fun idea for how to use your kimchi. For more advice and gut health inspiration from Dr Megan Rossi, turn to p90. 51