Ingredients
- 2 large courgettes, cut into 3-cm pieces
- 3 tbsp coarse sea salt
- 10 radishes, halved
- 2 spring onions, sliced
- 3 garlic cloves, minced
- 2 cm ginger, peeled & minced or grated
- 2 tbsp gochujang paste
- 1 tsp fish sauce
- 1 tbsp gochugaru or chilli flakes
- 60 ml rice wine vinegar
- ½ tsp sugar
Instructions
- Chop the courgettes and toss them in the sea salt. Place them in a colander and set aside to drain for an hour.
- While the courgettes are draining, chop the radishes, spring onions, garlic and ginger.
- After the courgettes have drained for at least an hour, rinse well under cold water until it no longer tastes salty. Squeeze out any excess moisture.
- In a bowl, combine the garlic, ginger, gochujang paste, fish sauce, gochugaru, rice wine vinegar and sugar.
- Add the courgettes, spring onions and radishes to the bowl with all the spices and toss well.
- Store in an air-tight glass container at room temperature for 2–3 days. Give the container a good shake every day to make sure the courgettes are completely submerged in the liquid. When the kimchi tastes pickled enough for your liking, store it in the refrigerator for up to 3 months.
Recipe: Kirsty von Boch
