FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
The Yard's Kimchi
British
Other
Over 2 hours
Vegetables/vegetarian
Medium
Serves
8

Alex Harper, head chef of The Yard by Robin Gill, shares his kimchi recipe. Making kimchi in home kitchens allows for less precision than temperature-controlled pro kitchen environments, so keep a close eye on your kimchi to monitor how actively it is fermenting, taste regularly, and only put it in the fridge once it has achieved your preferred level of tanginess. 

When making kimchi, it is extremely important that everything you use is sterilised beforehand, and that you wear gloves throughout the process.

Recipe courtesy of
Ingredients
  • 1 Chinese cabbage, cut into 3cm dice
  • 2% brine
  • 65g red pepper powder
  • 20g garlic cloves, peeled
  • 10g shrimp paste
  • 10g ginger, peeled
  • 135g caster sugar
  • 60g soy sauce
  • 60g fish sauce
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. To begin, add the chopped cabbage to the brine and set aside for 1 hour.
  2. Drain the cabbage well, reserving some of the brine to use for topping up the fermentation jar, if necessary. 
  3. Combine the remaining ingredients in a high-powered blender and blitz on a high speed until you have a smooth paste. Add about 100g of the brine if the paste is too thick, it should be the consistency of mayonnaise.
  4. Place the drained cabbage in a bowl and mix in the paste using your hands (you must wear gloves for this step, as the paste might irritate your skin).
  5. Transfer the mixture to either one large fermentation vessel, or several small ones. Add one handful at a time, carefully pressing down after each addition to remove any air pockets. 
  6. When the container is full, press down the mixture one more time. If it is not comfortably covered by about 1cm of liquid already, add some of the reserved brine. Place a round of cling film over the surface of the kimchi to create an airtight seal. Use kitchen paper to wipe down the inside sides of the vessel and top with a lid.
  7. Store at 28°C, or room temperature, at 65—70% humidity for 1—2 weeks or longer (the closer to these temperature and humidity guides the quicker your kimchi will be ready).
  8. Taste your kimchi. When it has reached the desired tanginess, keep in the fridge for up to 2 months.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
SUNDAY
Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa
British
Main
45 mins
Eggs
Medium
The Flexible Family Cookbook
Rainbow Fries
British
Side
1 hour
Vegetables/vegetarian
Easy
The Flexible Family Cookbook
Popcorn Cauliflower Bites
British
Side
30 mins
Vegetables/vegetarian
Easy