Wild Garlic and Leek Kimchi Recipe

A super easy and delicious recipe, definitely try it out!
2 organic leeks sliced
A colander full of wild garlic leaves, around 150g, washed & finely sliced
1 eating apple, grated
1 tablespoon finely zested ginger
2 to 4 tablespoons gochugaru powder.
1 teaspoon Himalayan salt
Add the leeks and wild garlic leaves to a bowl, sprinkle with salt, massage under you have some brine.
Add grated apple, zested ginger & gochugaru, mix well.
Squash tightly into a glass jar, pressing down to remove any air pockets.
Top off with a wee ziplock bag and a weight or fill it with brine.
Clip shut and leave it at room temperature for 5 to 7 days.
Transfer to the fridge & enjoy.
The wild garlic just keeps on giving!

[@prodigygirl1]

I love your channel. Thank you for these great ideas. ❤

[@lauriekilpatrick7137]

Wow Janice thanks once again can’t wait to try this one

[@janice.nourishedbynature]

It's so delicious Laurie, you will love it! 😁

[@DeborahManton-iu7dk]

Incredible. Thank you for sharing your recipe & it’s simplicity. Can’t wait to try it! ❤

[@janice.nourishedbynature]

I hope you love it! 💚

[@user-uo2zj1pm9g]

Thankyou for sharing your recipe Janice! How do I know I have the right proportion of salt? You added 1 tablespoon and another dash, does the percentage not matter so much for kimchi as it does for sauerkraut? Asking as a complete beginner. Thankyou!

[@Monkey-oy1us]

Hi, did you massage the veggies in salt and let sit to remove extra water?

[@janice.nourishedbynature]

Just add the salt along with the other ingredients, this is more of a paste than a brine. 😁