Stay Spiced! DIY Kimchi Fermentation Spice, 90 g

Kimchi is a Korean dish that has a distinctive taste - it is savoury, spicy, salty and tangy. The taste can vary depending on the fermentation time and method of preparation. This spice mix rounds off your homemade kimchi with a mixture of Demerara cane sugar, the finest paprika powder, onion, garlic and chilli. Ginger adds a fresh accent. Heat level 5-6.

Kimchi recipe

1. Cut a head of napa cabbage (a type of Chinese cabbage with a delicate flavour and crisp, thick leaves) into quarters lengthwise and season generously with sea salt. Set it aside for 1.5 hours.
2. In the meantime, boil 60 g DIY Kimchi Fermentation Spice with 180 g water.
3. Season with 20 g fish sauce and 8 g soy sauce and let it cool.
4. Rub the kimchi paste into the cabbage and allow it to ferment in a fermentation jar for 5-7 days.

Shelf life: 1-3 months