Strawberry Kimchi - Chef Recipe by Amy Pellizzoni

Ingredients

250 g fresh strawberries
1 tsp fine salt
30 g white sugar
1 Pink Lady apple
5 g finely grated ginger
1 Tbs gochujang
1 lime, zest and juice
3 Tbs rice wine vinegar
5 fresh strawberries, to serve

Method

Wash and slice strawberries, discarding the green tops.

Mix strawberries with salt and sugar, leave to macerate for 2 hours. Strain off half the liquid from maceration.

Grate apple, place apples in muslin cloth and squeeze out as much juice as possible.

In a medium-sized bowl place strawberries and grated apple, add in finely grated ginger, gochujang, zest and juice of lime and rice wine vinegar. Taste and adjust, if you prefer it to be sweeter and more sugar, if you want it spicier and more gochujang.

Sterilise a jar big enough so that the kimchi is at the top of the jar. Add your kimchi while jar is hot from sterilisation and sit in a dry, cool place for 2 weeks minimum to ferment, burping the jar every 2-3 days.

After the two weeks, open your jar, take out however much you intend to use and add in some fresh sliced strawberries to serve.

Recipe provided by Magpies Nest