Pao says, “Kimchi is a Korean family of over 100 different vegetable pickles eaten as a side dish and as a condiment. Kimchi is also commonly sliced and added to soups and hotpots, or chopped and stirred through rice.”
MAKES 1x 2 litre jar PREP 30 mins plus at least 3 hrs salting and at least 24 hrs fermenting NO COOK MORE EFFORT V
2-3 Chinese leaf (2kg prepared weight)