Red cabbage kimchi & spiced grain salad

Method Print recipe

1. Wash the cabbage and finely slice, reserving the outer leaf. Place the finely sliced cabbage into a mixing bow and add the red onion, carrot, ginger, garlic,chilli and salt. Mix well.
2. Place the mix into a kilner jar. Pushing down and place the reserved outer leaf on top. Weigh the mixture down using two food safe bags filled with baking beans.
3. Push down until the juices from the cabbage come to the top and the mix is completely covered.
4. Close the lid and cover with a cloth. Store between 18-20°C. Once ready (usually takes 7-14 days), store in clean jars in the fridge and mature for 1 month.