White fennel kimchi

White fennel kimchi

By
From
Poke
Serves
4
Photographer
Matt Russell

This kimchi doesn‘t use any Korean chilli pepper – although it isn’t spicy, it still packs a flavour punch.

Ingredients

Quantity Ingredient
1 garlic clove, peeled and crushed
thumb-sized piece fresh ginger, julienned
31/2 tablespoons fish sauce
1 teaspoon shrimp paste
1/2 lime, juiced
135g fennel, thinly sliced with a mandoline
1 spring onion, finely sliced

Method

  1. Combine the garlic, ginger, fish sauce, shrimp paste and lime thoroughly in a bowl. Fold in the fennel and spring onion. Transfer to a sterilised jar. The kimchi is ready to eat in 30 minutes, but will keep in the fridge for up to 1 week.
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