Waterblommetjie Kimchi
Use as you would a traditional Kimchi
Makes enough for: 1 batch kimchi
Ingredients
- 300 g waterblommetjies
- 45 mls apple cider vinegar
- 30 mls fish sauce
- 15 mls extra hot Sriracha
- 5 mls xylitol
- 2.5 cm fresh root ginger, peeled and finely diced
- 2 cloves garlic, peeled and crushed
Method
- Place the waterblommetjies into a colander and set aside to drain
- Pick the leaves apart and then squeeze out any excess water
- Place the vinegar, fish sauce, Sriracha, xylitol, ginger and garlic into a large glass bowl and whisk to combine
- Add the waterblommetjies and mix into the liquid
- Once the waterblommetjies have been coated in the mixture, spoon everything into a sterilized glass jar
- Seal and refrigerate for 5 days before opening
Notes
See this post on how I sterilize my glass jars.