Broccoli Stalk & Cabbage Kimchi Kit

Your chance to make the most of the ends of your veg box this spring!

This makes roughly 8-10 servings. 

You will receive:

1 x Purple Sprouting Broccoli (400g)
1 x Spring Cabbage (600g)
1 x White Sesame Seeds (125g)

We provide:

• 400g peeled broccoli stalk (about 4–6 large stalks)

• 200g spring cabbage (improves texture & brine)

• 1 tsp toasted sesame seeds

In your cupboard 

• 12g sea salt (2%)

• 1-2 cloves garlic (minced)

• Zest of ½ lime (optional but excellent)

• 1–2 tsp chilli flakes

• 10g fresh ginger (grated)

• 750ml Jar 

Method:

• Combine broccoli and spring cabbage in a large bowl 
  (shredded)

• Add 12g salt and massage well.

• Rest 45–90 minutes (spring cabbage softens faster than winter cabbage).

• Massage again until a visible brine forms.

• Mix in garlic, ginger and chilli.

• Pack tightly into a clean 750ml jar.

• Press firmly so all vegetables are submerged.

• Leave 2–3cm headspace.

• Ferment at room temperature (18–22°C) for 4–6 days.

• Taste. Refrigerate when pleasantly tangy.

Why It’s Interesting

Broccoli stalk stays crunchy. You can use the entire broccoli without wasting the stalks. 
Lime + sesame gives it a bright and flavoursome twist. 

Excellent with noodles or fried eggs.