Namhansik Kimjang Kimchi / 남한식 김장김치 uses less seasoning than in this recipe than traditional kimjang kimchi, as it can be eaten fresh. Normally, kimjang kimchi requires the use of more salt to maintain the fresh taste that lasts through the winter and until spring. To prepare the radish, firstly cut it into 5cm lengths. Then, slice this lengthways by 1mm thick before julienning the radish into thin strips or use a mandolin slicer. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 300g Korean radish (julienned) - 2 Spring onions (halved lengthways then diagonally sliced) - 20g Korean chives (cut into 4cm lengths) Seasoning ingredients: - 20g Korean red chilli pepper powder (Taeyangcho gochugaru) - 20g Korean red chilli pepper powder (Taeyangcho gochugaru) with seeds - 10g Fine sea salt - 15g Sugar - 15g Garlic cloves (finely chopped) - 7g Ginger (finely chopped) - 3 Red chillies (blended) - 200g Korean radish (blended) - 50g Glutinous rice paste made with fish stock - 10g Fermented shrimp paste (Saeujeot) - 10ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Blend the radish and red chillies with a little water until it gets thoroughly liquidised. 2. Put the rest of the seasoning ingredients along with the blended mixture into a large mixing bowl. 3. Add the julienned radish to the mixing bowl and mix it evenly. 4. Add the rest of the prepared vegetables and mix them thoroughly. 5. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 6. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 7. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge for at least one week to let it ferment and fully mature. Notes: • To prepare the radish, firstly cut it into 5cm lengths, slice these lengthways 1mm thick then julienne into thin strips or use a mandolin slicer. • There is less seasoning in this recipe than traditional kimjang kimchi, as it can be eaten fresh. Normally, kimjang kimchi requires the use of more salt to maintain the fresh taste that lasts through winter and until spring

Seokbakji / 섞박지 goes well with Korean hot soup dishes. It is traditionally made in November to last through winter and into early spring. The flavour will develop gradually in the fridge during fermentation. This kimchi does not have a separate step for the salting process, therefore, it needs more salt than usual to ensure that when water comes out of the radish, the taste does not become too diluted. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1.5kg Korean radish - 2 Spring onions (finely chopped) Seasoning ingredients: - 50g Korean red chilli pepper powder (Taeyangcho gochugaru) - 30g Fine sea salt - 20g Sugar - Pinch of sweetener - Pinch of MSG - 20g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) - ½ Royal gala apple (peeled, deseeded and blended) - ½ Korean pear (peeled, deseeded and blended) - 30ml Corn syrup - 50g Glutinous rice paste - 40g Fermented shrimp paste (Saeujeot) - 40ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the radish into 1cm thick chunks and put in a large mixing bowl. 2. Blend the apple and pear with a little water until they become completely liquidised. 3. Add the liquidised apple and pear mixture to the radish. 4. Add the main ingredients and the rest of the seasoning ingredients then mix well. 5. When mixing in the radish, squeeze each piece by hand so that they are thoroughly infused with the seasoning. 6. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for three days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • This kimchi does not have a separate step for the salting process therefore it needs more salt than usual to ensure that when water comes out of the radish, the taste does not become too diluted. • It is traditionally made in November to last through winter and into early spring. The flavour will develop gradually in the fridge during fermentation. • It goes well with Korean hot soup dishes.

Sachal Kimjang Kimchi / 사찰 김장김치 is best known for its simple and unique taste. The original taste of each ingredient is balanced well with all the others. You can taste the best of what nature has to offer as the natural flavour of each ingredient is brought out to create a rich, clean taste. It is suggested to prepare the seasoning with the red chilli pepper powder the day before making the kimchi to give it a vibrant red colour. In addition, this kimchi is vegetarian and vegan friendly. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 300g Korean radish (julienned) - 2 Spring onions (diagonally sliced) Seasoning ingredients: - 50g Korean red chilli pepper powder (Taeyangcho gochugaru) - 7g Fine sea salt - 15g Sugar - 5g Roasted sesame seeds - 7g Ginger (finely chopped) - 2 Red chillies (blended) - 100g Korean radish (blended) - 1 Korean pear (peeled, deseeded and blended) - 50g Glutinous rice paste _____ Method: 1. Blend the pear, radish and chillies with a little water until it becomes liquidised. 2. Put the liquidised ingredients into a large mixing bowl. 3. Add the rest of the seasoning ingredients and mix them well. 4. Add the julienned radish and mix it evenly. 5. Add the prepared spring onions and mix them well. 6. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 7. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 8. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two to three days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • Prepare the seasoning with the red chilli pepper powder the day before making the kimchi to give it a vibrant red colour. • Temple kimchi is best known for its simple and unique taste. The original taste of each ingredient is balanced well with all the others. You can taste the best of what nature has to offer as the natural flavour of each ingredient is brought out to create a rich, clean taste. • This kimchi is vegetarian and vegan friendly. *Five pungent vegetables (Osinchae) : Temple food forbids the use of five pungent vegetables – garlic, wild leeks, green onions, allium and asafetida – which have a very strong taste and are thought to incite negative emotions such as anger and irritability. It is also believed that they arouse human carnal desire. For these reasons, it is thought that consumption of these five pungent vegetables will cause disruption to their training and meditation and therefore they are avoided in their everyday temple food diet.

Eolgari Kimchi / 얼갈이 김치 is ready to be served straight away or to be eaten after fermentation when it will develop a fuller flavour. Eolgari is a winter grown cabbage used to make kimchi in spring and summer. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1.5kg Korean winter cabbage (Eolgari) - 70g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 50g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 30g Fine sea salt - 10g Sugar - 25g Garlic cloves (finely chopped) - 7g Ginger (finely chopped) - 100g Onion (blended) - 5 Red chillies (blended) - 30ml Glutinous rice paste - 15g Fermented shrimp paste (Saeujeot) - 30ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the cabbage into 5cm lengths 2. Wash them under cold running water two to three times. 3. Soak the cabbage in brine made with a litre of water and 70g of coarse sea salt for 30 minutes. Turn the cabbage over every ten minutes, until it becomes slightly flexible. 4. Rinse it under cold water twice, then drain well. 5. Blend the red chillies and onion with a little water. 6. Put the glutinous rice paste in a bowl, then add all the seasoning ingredients including the blended chillies. 7. Add the cabbage pieces and toss them gently by hand until they are evenly coated with seasoning. If needed, add extra salt or fish sauce to taste. 8. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • This kimchi is ready to serve straight away or to eat after fermentation when it will develop a fuller flavour. • Eolgari is a winter grown cabbage used to make kimchi in spring and summer.

Altari kimchi / 알타리 김치 can alternatively be prepared by cutting the green leaves off the radish and preparing them separately. It is important when salting the kimchi to concentrate more on adding salt to the radish root than on the green leaves. In addition, the Korean radish produced in Europe is smaller but firmer than those grown in Korea which has their own unique texture and flavour. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com ____ Main Ingredients: - 1.5kg Korean radish (Altari) - 3 Spring onions (diagonally sliced) - 100g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 100g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 30g Fine sea salt - 30g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) - 150g Onion (blended) - 150ml Glutinous rice paste - 15g Fermented shrimp paste (Saeujeot) - 50ml Fish sauce (Myeolchiaekjeot) ____ Method: 1. Trim the end of each radish. 2. Scrub the radish with a scouring pad to remove all the embedded dirt. 3. Wash the radish under running cold water and clean the green leaves thoroughly. 4. Sprinkle coarse sea salt all over the radish and leave it for an hour, turning it over every ten minutes to ensure it is salted evenly. 5. Rinse the salted radish under running cold water two to three times, then drain the excess water thoroughly. 6. Blend the onion with a blender until completely liquidised. 7. Move the liquidised onion into a large mixing bowl. 8. Add all the remaining seasoning ingredients. 9. Mix the drained radish with the seasoning gently and evenly. 10. Wrap each radish up individually in its leaves and place them facing up neatly in a kimchi container. 11. Pour any leftover seasoning over the kimchi until completely covered. 12. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for three to five days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • When salting, concentrate more salt on the radish root than on the green leaves. • Another way to prepare altari radish is to cut the green leaves off the radish and prepare them separately. • Korean radish produced in Europe is smaller but firmer than those grown in Korea which have their own unique texture and flavour.

Musaengchae Kimchi / 무생채 김치 is ready to be eaten fresh. Additionally, to make this kimchi vegetarian and vegan friendly, you can choose to omit the fish sauce and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1kg Korean radish - 2 Spring onions (finely chopped) Seasoning ingredients: - 30g Korean red chilli pepper powder (Taeyangcho gochugaru) - 10g Fine sea salt - 15g Sugar - Pinch of MSG - 20g Garlic cloves (finely chopped) - 5g Ginger (finely chopped) - 40ml Corn syrup - 20ml Magnolia vine syrup (Omija syrup) - 20ml Rice vinegar - 20ml Fish sauce (Myeolchiaekjeot)

Mu Baechu Mulkimchi / 무 배추 물김치 features a combination of Korean cabbage, Korean radish and onion which gives a sweet taste to the kimchi. Also, the glutinous rice paste used removes the raw taste of the vegetables and when added to the water creates a slightly starchy texture. The red chillies and green parts of the spring onion give a nice colour to the kimchi-making as it is more pleasing to the eye. And lastly, the kimchi does not use Korean red chilli pepper powder which is often used in other kimchi recipes. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 250g Korean cabbage - 1kg Korean radish - 1 Red chilli (diagonally sliced) - 2 Spring onions (green parts only, cut into 4cm lengths) - 50g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 2 litres Mineral water - 50g Fine sea salt - 20g Garlic (finely chopped) - 5g Ginger (finely chopped) - 100g Onion (blended) - 100ml Glutinous rice paste _____ Method: 1. Cut the cabbage into bite-sized pieces, approx. 2cm x 4cm. 2. Wash twice in cold water, then sprinkle 20g of coarse sea salt over the cabbage and leave for 20 minutes. Do not rinse. 3. Cut the radish into bite-sized lengths, approx. 1cm x 1cm x 5cm. 4. Salt the cut radish with 30g of coarse sea salt and leave for 30 minutes. Do not rinse. 5. After the cabbage and radish have been salted, mix them together. 6. Blend the onion with a little water until liquidised. 7. Put the liquidised onion as well as the garlic and ginger in a muslin bag. 8. Squeeze the ingredients in the muslin bag into a large mixing bowl with 2 litres of water in it to make the seasoning. 9. Add the glutinous rice paste and fine sea salt to the water, then stir and mix well. 10. Place the cabbage and radish mixture in a kimchi container. 11. Add the rest of the prepared vegetables to the kimchi container. 12. Pour the water into the kimchi container until all the ingredients are covered and fully submerged. 13. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two to three days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • The combination of Korean cabbage, Korean radish and onion gives a sweet taste to the kimchi. • Glutinous rice paste removes the raw taste of the vegetables and when added to the water creates a slightly starchy texture. • The red chillies and green parts of the spring onion give a nice colour to the kimchi making it more pleasing to the eye. • This kimchi does not use Korean red chilli pepper powder which is often used in other kimchi recipes.

Yeolmu Mulkimchi / 열무 물김치 is often used to make Korean cold noodle soup. You also have the option to adjust the taste while it is fermenting. Additionally, when serving, you can decorate the plated kimchi with a flower-shaped carrot on the top to make it more aesthetically pleasing. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com ______ Main Ingredients: - 1kg Young Korean summer radish (Yeolmu) - 2 Spring onions (cut into 4cm lengths) - 50g Onion (sliced) - 1 Green chilli (deseeded and cut into 4cm lengths) - 1 Red chilli (deseeded and cut into 4 cm lengths) - ½ Carrot for garnish - 70g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 1.5 litre Mineral water - 30g Korean red chilli pepper - powder (Taeyangcho gochugaru) - 60g Korean coarse sea salt (Cheonilyeom) - 10g Sugar - 20g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) - 50ml Flour Paste _____ Method: 1. Trim off the root from each radish and cut the green leaves into about 5cm lengths. 2. Wash the green leaves under running water three times. 3. Soak in brine made with 1 litre of water and 70g of Korean coarse sea salt for 15 minutes, turning them over every 5 minutes, until they become slightly flexible. 4. Rinse them with cold water twice, then drain well. 5. Dilute the flour paste in 1.5 litres of mineral water. 6. Put the red chilli pepper powder into a muslin sachet and squeeze the sachet in the liquid so that it infuses into the mixture. 7. Add the remaining seasoning ingredients to the liquid, then stir. 8. Add the prepared vegetables (except the radish) to the liquid. 9. Place the radish greens into a kimchi container. 10. Pour the liquid into the kimchi container until all the ingredients are submerged. (If needed, make more liquid and add more salt to taste.) 11. Add flower shaped carrot and spring onions as a garnish. 12. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • Adjust the taste while it is fermenting. • When serving, you can decorate the plated kimchi with flower-shaped carrot on the top to make it more aesthetically pleasing. • This kimchi is often used to make Korean cold noodle soup.

Oisobagi / 오이소박이 is ready to be eaten fresh but it is suggested for the taste to develop fully, you should leave the kimchi for one to two days in the fridge to ferment. However once fermented, please eat it within a week because as the cucumber matures, it loses its texture quickly. To make this kimchi vegetarian and vegan friendly, you can omit the fermented shrimp paste and fish sauce and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 2 Large cucumbers or 6 short cucumbers - 20g Korean coarse sea salt (Cheonilyeom) for salting - Sesame seeds for garnish Stuffing ingredients: - 200g Korean radish (julienned) - 30g Onion (sliced) - 10g Spring onion (finely chopped) - 20g Korean chives (halved lengthways and cut into 3cm lengths) - 30g Carrot (julienned) Seasoning ingredients: - 20g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 7g Fine sea salt - 10g Sugar - 10g Garlic cloves (finely chopped) - 5g Ginger (finely chopped) - 10g Fermented shrimp paste (Saeujeot) - 10ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the cucumbers into 5cm long chunks. 2. Score each chunk with a cross shape, making the cuts approx. 4cm deep. 3. Gently open each slit and sprinkle coarse sea salt inside and all around the cucumbers. 4. Leave them for 15 to 20 minutes, turning them over every 5 minutes, until they become softened. 5. Once softened, rinse them under running water two to three times. 6. Drain well, then leave them for an hour until completely dry. 7. Put the stuffing ingredients in a large mixing bowl along with all the seasoning ingredients and mix them gently and evenly. 8. Gently open each slit and stuff the cucumbers with the stuffing mixture. 9. Place the cucumbers cut side up in an airtight container and sprinkle sesame seeds on top. 10. Leave the kimchi at room temperature (normally between 20 and 24°C) for two days then store in the fridge. Notes: • This kimchi is ready to eat fresh, but for the taste to develop fully, leave the kimchi for one to two days in the fridge to ferment. However once fermented eat it within a week because as the cucumber matures, it loses its texture quickly. • To make this kimchi vegetarian and vegan friendly, omit the fermented shrimp paste and fish sauce and add more salt instead.

Subak Kimchi / 수박 김치 is ready to be eaten fresh, but for the taste to develop fully, it is suggested to leave it for one to two days in the fridge to ferment. When serving the kimchi straight away as a salad, please do not make it too salty or too sweet. Additionally, to make this kimchi vegetarian and vegan friendly, you can omit the fermented shrimp paste and fish sauce and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1kg Watermelon rind - 20g Spring onion (halved lengthways and diagonally sliced) - 30g Onions (thinly sliced) - 20g Korean chives (cut into 5cm lengths) - 30g Red sweet pepper (thinly sliced) - 50g Korean coarse sea salt (Cheonilyeom) for salting - 50ml Corn syrup for marinating Seasoning ingredients: - 20g Korean red chilli pepper powder (Taeyangcho gochugaru) - 30g Fine sea salt - 10g Sugar - 5g White sesame seeds - 15g Garlic cloves (finely chopped) - 7g Ginger (finely chopped) 10ml Corn syrup - 10g Fermented shrimp paste (Saeujeot) - 10ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the watermelon lengthways into thick pieces, approx. 5cm wide, remove the red flesh and peel the green skin. 2. Slice the rind diagonally into bite-sized pieces, approx. 2mm thick. 3. Marinate them with coarse sea salt and corn syrup for 30 minutes. 4. Rinse the rind twice under running cold water. 5. Drain them thoroughly and leave them until they are relatively dry. 6. In the meantime put all the seasoning ingredients in a large mixing bowl and mix them well. 7. Squeeze any excess water out of the rind pieces. 8. Add the rind pieces to the mixing bowl, then mix them gently. 9. Add the rest of the prepared vegetables and mix them evenly and gently. 10. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge. Notes: • When serving the kimchi straight away as a salad, do not make it too salty or too sweet. • This kimchi is ready to eat fresh, but for the taste to develop fully, leave it for one to two days in the fridge to ferment. • To make this kimchi vegetarian and vegan friendly, omit the fermented shrimp paste and fish sauce and add more salt instead.

Bukhansik Kimjang Kimchi / 북한식 김장김치 is a type of North Korean style kimchi. Typically, North Korean kimchi tends to use fewer ingredients than kimchi made in South Korea or China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty (1392-1910). Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 500g Korean radish (julienned) - 3 Spring onions (diagonally sliced into 4cm lengths) Seasoning ingredients: - 50g Korean red chilli pepper powder (Taeyangcho gochugaru) - 20g fine sea salt - Pinch of sweetener - 15g Garlic cloves (finely chopped) - 5g Ginger (finely chopped) - 1 Royal gala apple (deseeded and blended) - 20g Fermented shrimp paste (Saeujeot) _____ Method: 1. Put the julienned radish and red chilli pepper powder in a large mixing bowl and mix them thoroughly. 2. Blend an apple with a little water to make an apple juice and put in a muslin bag to filter any bits. 3. Add the strained apple juice and the rest of seasoning ingredients into the bowl and mix them well. 4. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 5. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 6. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • North Korean kimchi usually uses fewer ingredients than kimchi made in South Korea or China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty (1392-1910).

Myeongtae Kkakdugi / 명태 깍두기 is best served after fermentation. For better results, slice the pollack into thick pieces rather than thin pieces, as it otherwise loses its texture and taste. The pollack can be prepared and seasoned first to make sure it has time to fully marinate. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1.5kg Korean radishes - 1 Fresh pollack - 50g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 100g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 20g Fine sea salt - 20g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) - 20g Fermented shrimp paste (Saeujeot) _____ Method: 1. Cut the radish into 3cm cubes and salt them for 30 minutes. 2. Rinse the radish cubes under cold water twice, then drain them thoroughly. 3. Slice the pollack into approx. 1cm thick pieces and place in a large mixing bowl. 4. Add all the seasoning ingredients and mix well. 5. Add the radish cubes and mix them thoroughly. 6. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge to continue fermenting. Notes: • It is better to slice the pollack into thick pieces rather than thin pieces, otherwise it loses its texture and taste. • Pollack can be prepared and seasoned first to make sure it has time to fully marinate. • This kimchi is best served after fermentation

Ojingeo Baekkimchi / 오징어 백김치 is best served after fermentation. It is important not to leave this kimchi at room temperature for too long, or the squid will lose its texture and taste. Remember to rinse the julienned red chilli a few times until the colour stops running. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 400g Korean radish (julienned) - 2 Spring onions (finely sliced) - 1 Red chilli (deseeded and julienned) - 100g Squid Seasoning ingredients: - 20g fine sea salt - Pinch of sweetener - 30g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) _____ Method: 1. Cut the squid into approx. 5mm thick, 5cm long strips. 2. Place the prepared julienned radish and spring onions in a large mixing bowl. 3. Add the seasoning ingredients, squid strips and red chilli then mix well. 4. Place one cabbage quarter in the bowl and spread the julienned radish and squid mixture over each leaf. Use one or two tablespoons for large leaves. 5. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 6. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge to continue fermenting. Notes: • Rinse the julienned red chilli a few times until the colour stops running. • It is important not to leave this kimchi at room temperature too long, or the squid will lose its texture and taste. • This kimchi is best served after fermentation

- Bossam Kimchi / 보쌈 김치 is best served after fermentation. Also, it is possible to use various types of meat and fish as well as fruit and vegetables for the stuffing according to your preference. With all the colourful ingredients elegantly encased, this kimchi looks just as good as it tastes. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 500g Korean radish (cut into bite-sized slices, approx. 3cm x 3cm) - 3 Spring onions (cut into 4cm lengths) - 2 Red chillies (deseeded and sliced) - 30g Korean watercress (cut into 5cm lengths) - 1 Korean pear (deseeded and cut into bite-sized slices, approx. 3cm x 3cm) - 20 Dried Korean dates (finely sliced) - 10g Pine nuts - 1 Squid tube (cut into bite-sized slices, approx. 3cm x 3cm) - 100g Fresh oysters Seasoning ingredients: - 50g Korean red chilli pepper - powder (Taeyangcho gochugaru) - 30g Fine sea salt - 15g Sugar - Pinch of sweetener - 20g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) _____ Method: 1. Remove the large leaves from the salted cabbage for wrapping at the end of the process. 2. Cut the remaining cabbage into bite-sized pieces, approx. 3cm x 3cm. 3. Place the squid and fresh oysters with their juice in a large mixing bowl. 4. Add all the seasoning ingredients and mix them all together gently. 5. Add the rest of the main ingredients, then mix them together thoroughly. 6. Place the large cabbage leaves set aside in step 1 in a small bowl. 7. Stuff the large cabbage leaves with the mixture prepared in step 5. 8. Fold the leaves over and wrap them up tightly. 9. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then in the fridge to continue fermenting. Notes: • It is possible to use various types of meat and fish as well as fruit and vegetables for the stuffing according to preference. With all the colourful ingredients elegantly encased, this kimchi looks just as good as it tastes. • This kimchi is best served after fermentation.

Yanbian Kimjang Kimchi / 연변식 김장김치 uses fish stock made with kelp, dried anchovy, leek including its root and pieces of dried pollack (normally the head) instead of flour paste. Not only does using fish stock help the longevity of the taste of the kimchi, but it also adds a complex, rich and deep flavour. In addition, the roasted ground coriander seeds implemented give a unique flavour to Korean-Chinese style Kimjang Kimchi as this is not commonly used in Korea. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 3 Halves salted Korean cabbage (1 half approx. 500g) - 300g Korean radish (julienned) - 3 Spring onions (diagonally sliced into 4cm lengths) - 50g Korean chives (cut into 4cm lengths) Seasoning ingredients: - 50g Korean red chilli pepper powder (Taeyangcho gochugaru) - 50g Korean red chilli - pepper powder (Taeyangcho gochugaru) with seeds - 15g Sugar - 5g Roasted ground coriander seeds - 20g Garlic cloves (finely chopped) - 7g Ginger (finely chopped) - 50g Onion (blended) - 2 Red chillies (blended) - 50g Korean radish (blended) - 1 Royal gala apple (deseeded and blended) - 30ml Korean soy sauce (Jinganjang) - 200ml Fish stock - 30g Fermented shrimp paste (Saeujeot) - 20ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Blend the red chillies, apple, radish, onion, fermented shrimp paste and fish sauce together with the fish stock. 2. Put the red chilli pepper powder in a large mixing bowl and add the blended ingredients. 3. Add the garlic, ginger, sugar and roasted ground coriander seeds and mix them well. 4. Add the soy sauce to deepen the taste. 5. Add the prepared radish, spring onions and chives from the main ingredients and mix them well. 6. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 7. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 8. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • Roasted ground coriander seeds give a unique flavour to Korean-Chinese style Kimjang Kimchi as this is not commonly used in Korea. • This recipe uses fish stock made with kelp, dried anchovy, leek including its root and pieces of dried pollack (normally the head) instead of flour paste. Not only does using fish stock help the longevity of the taste of the kimchi, it also adds a complex, rich and deep flavour.

Jangmite Kimchi / 장밑에 김치 is known as a ‘rice thief!’ In Korea, the phrase ‘rice thief’ is used for very delicious side dishes - because it makes the rice disappear even faster as you are encouraged to eat more with the accompaniment of delicious side dishes. This kimchi is best served after letting it ferment. It can also be served after sautéing it which is another special way to enjoy it. Additionally, it is also vegetarian and vegan friendly. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 200g White cabbage (cut into bite-sized slices, approx. 1cm thick and 5cm long) - 100g Red cabbage (cut into bitesized slices, approx. 1cm thick and 5cm long) - 50g Carrot (julienned) - 100g Burdock (peeled, diagonally sliced then finely sliced) - 200g Aubergine (cut into bitesized chunks, approx. 1cm thick and 5cm long) - 100g Celery (diagonally sliced) - 5 Long beans (cut into 5cm lengths) - 1 Spring onion (diagonally sliced) - 100g Onion (sliced) - 2 Green chillies (diagonally sliced) - 1 Red chilli (diagonally sliced) - 1 Green sweet pepper (deseeded and roughly sliced) - 1 Red sweet pepper (deseeded and roughly sliced) Seasoning ingredients: - 15g Korean coarse sea salt (Cheonilyeom) - 15g Garlic cloves (finely chopped) - 5g Ginger (finely chopped) - 100ml Korean soy sauce (Jinganjang) - 50ml Korean spirit (Soju) - 50ml 150g Korean soybean paste (Doenjang)

Yangbaechu Kimchi / 양배추 김치 is normally used as a topping for Korean-style noodle dishes, such as hot noodle soup or cold noodles. This kimchi is ready to be eaten fresh, but for the taste to develop fully, it is suggested to leave the kimchi for one to two days in the fridge to ferment. Soy sauce is used for the salting process, with only a bit of extra salt added if required to adjust the seasoning to taste. The salinity of soy sauce helps the kimchi gain a deeper flavour without having to add additional salt. In addition, the kimchi is vegetarian and vegan friendly. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 500g White cabbage - 30g Carrot (julienned) - 1 Spring onion (diagonally sliced) - 1 Green chilli (diagonally sliced) - 1 Red chilli (diagonally sliced) - 5g Sesame seeds for garnish Seasoning ingredients: - 15g Korean red chilli pepper powder (Taeyangcho gochugaru) - 15g Korean red chilli pepper powder (Taeyangcho gochugaru) with seeds - 5g Fine sea salt - 10g Sugar - 10g Garlic (finely chopped) - 3g Ginger (finely chopped) - 50ml Korean soy sauce (Jinganjang) _____ Method: 1. Slice the white cabbage into pieces approx. 1cm wide and 5cm long and place them in a large mixing bowl. 2. Add the rest of the prepared vegetables from the main ingredients list. 3. Add the soy sauce then mix everything well by hand, squeezing until the ingredients are soft. 4. Add the rest of the seasoning ingredients and mix them well. 5. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days then store in the fridge. Notes: • Soy sauce is used for the salting process, with only a bit of extra salt added if required to adjust the seasoning to taste. The salinity of soy sauce helps the kimchi gain a deeper flavour without having to add additional salt. • This kimchi is ready to eat fresh, but for the taste to develop fully, leave the kimchi for one to two days in the fridge to ferment. • White cabbage kimchi is normally used as a topping for Korean style noodle dishes, such as hot noodle soup or cold noodles. • This kimchi is vegetarian and vegan friendly.

Maneul Eomneun Kimjang Kimchi / 마늘 없는 김장김치 can be enjoyed by those who do not like the strong taste of garlic. It is possible to make this kimchi in a similar way to Salad Style Korean Cabbage Kimchi by cutting the cabbage into bite-sized pieces. In this case, instead of stuffing the cabbage, mix all the ingredients with the cabbage from this recipe whilst following the preparation and storage method for Salad Style Korean Cabbage Kimchi. Additionally, to make this kimchi vegetarian and vegan friendly, you can choose to omit the fish sauce and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: -3 Halves salted Korean cabbage (1 half approx. 500g) - 300g Korean radish (julienned) - 2 Spring onions (diagonally sliced) - 50g Onion (sliced) Seasoning ingredients: - 30g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 15g Fine sea salt - 15g Sugar - 200g Korean radish (blended) - 30g Glutinous rice paste - 30ml Fish sauce (Myeolchiaekjeot) Method: 1. Blend the radish for the seasoning until it is smooth and runny. 2. Put the julienned radish into the mixing bowl. 3. Add all remaining ingredients except the cabbage then mix them together well. 4. Place one cabbage quarter in the bowl and spread the julienned radish mixture over each leaf, one or two tablespoons for large leaves. 5. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. 6. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for two days depending on the weather and personal preference (how fast you want your kimchi to mature) then store in the fridge. Notes: • It is possible to make this kimchi in a similar way to salad style Korean cabbage kimchi by cutting the cabbage into bite-sized pieces. In this case, instead of stuffing the cabbage, mix all the ingredients with the cabbage from this recipe whilst following the preparation aand storage method for salad style Korean cabbage kimchi (see next page). • This kimchi can be enjoyed by those who do not like the strong taste of garlic. • To make this kimchi vegetarian and vegan friendly, omit the fish sauce and add more salt instead.

Geotjeori / 겉절이 is best served fresh similarly like a salad, so avoid making it too salty. It particularly goes well with barbecue dishes. Additionally, to make this kimchi vegetarian and vegan friendly, you can choose the omit the fermented shrimp paste and fish sauce, and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1 Korean cabbage (approx. 1kg) - ½ Cucumber (halved lengthways and sliced into 5mm thick, half-moon shapes) - 2 Spring onions (halved lengthways and cut into 5cm lengths) - 40g Onion (sliced) - 1 Red sweet pepper (deseeded and sliced approx. 1cm thick, 5cm lengths) - 1 Yellow sweet pepper (deseeded and sliced approx.1cm thick and 5cm long) - 30g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 50g Korean red chilli pepper powder (Taeyangcho gochugaru) - 20g Fine sea salt - 15g Sugar - 30g Garlic cloves (finely chopped) - 10g Ginger (finely chopped) - 40g Onion (blended) - 2 Red chillies (blended) - ½ Royal gala apple (deseeded and blended) - 15ml Rice vinegar - 15g Fermented shrimp paste (Saeujeot) - 40ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the cabbage into halves lengthways, then into quarters and then split the quarters in two again. 2. Further cut the cabbage into large chunks, approx. 2cm wide and 10cm long. 3. Sprinkle coarse sea salt all over the cabbage and leave for 10 minutes. 4. Rinse the salted cabbage under running cold water two to three times. 5. Drain the rinsed cabbage thoroughly and leave for an hour until relatively dry. 6. In the meantime, blend the apple, red chillies and onion with a little water until it is completely liquidised. 7. Pour the mixture into a mixing bowl, then mix in the rest of the seasoning ingredients. 8. Combine the salted cabbage and all the prepared vegetables in a large mixing bowl. 9. Add the seasoning mixture bit by bit to the vegetables, then mix gently and evenly. 10. If needed, add salt and vinegar to taste. 11. Place the kimchi in an airtight container and store in the fridge. Notes: • This kimchi is best served fresh like a salad, so do not make it too salty. • It goes well with barbecue dishes. • To make this kimchi vegetarian and vegan friendly, omit the fermented shrimp paste and fish sauce and add more salt instead.

Paprika Kimchi / 파프리카 김치 is ready to be eaten fresh, but for the taste to develop fully, it is suggested to leave it for one to two days in the fridge to ferment. The kimchi is not long-lasting and should be enjoyed within a few weeks of making it. It is also very good for those who are not particularly fond of spicy food. To make this kimchi vegetarian and vegan friendly, you can omit the fermented shrimp paste and fish sauce and add more salt instead. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 1 Korean cabbage (approx.700-800g) - 2 Spring onions (diagonally sliced) - 80g Onion (cut into bite-sized pieces, approx. 3cm x 3cm) - ¼ Korean pear (peeled, deseeded and cut into bitesized pieces, approx. 3cm x 3cm) - 30g Korean coarse sea salt (Cheonilyeom) for salting Seasoning ingredients: - 40g Korean red chilli - pepper powder (Taeyangcho gochugaru) - Pinch of MSG - 7g Garlic cloves (finely chopped) - 30g Onion (blended) - 1 Red chilli (blended) - 1 Red sweet pepper (deseeded and blended) - ½ Royal gala apple (peeled, deseeded and blended) - ¼ Korean pear (deseeded and blended) - 15g Fermented shrimp paste (Saeujeot) - 15ml Fish sauce (Myeolchiaekjeot) _____ Method: 1. Cut the cabbage into bite-sized pieces, approx. 3cm x 3cm. 2. Wash the cabbage in cold water, then drain it well. 3. Sprinkle coarse sea salt over the cabbage for the salting process. 4. Leave it for half an hour, turning it over every 10 minutes so that it becomes salted evenly. 5. Rinse the salted cabbage under running cold water two to three times. 6. Drain it thoroughly and leave for an hour until completely dry. 7. Blend all the seasoning ingredients except for the red chilli pepper powder and MSG until smooth and runny. 8. Put all the main ingredients into a large mixing bowl. 9. Add the red chilli pepper powder, MSG and liquidised mixture and mix it thoroughly. 10. If needed, add more fermented shrimp paste and fish sauce to taste. 11. Place the kimchi in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge. Notes: • This kimchi is ready to eat fresh, but for the taste to develop fully, leave it for one to two days in the fridge to ferment. It is not a long lasting kimchi and should be enjoyed within a few weeks of making it. • This kimchi is good for those who do not like spicy food. • To make this kimchi vegetarian and vegan friendly, omit the fermented shrimp paste and fish sauce and add more salt instead.

Oi Kimchi / 오이 김치 is ready to be eaten fresh, but it is recommended for the taste to develop fully, you should leave the kimchi for one to two days in the fridge to ferment. Additionally, when cutting the cucumber into half-moon slices, do not cut them too thin. To note, this kimchi is vegetarian and vegan friendly. Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad. The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund. To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com _____ Main Ingredients: - 2 Large cucumbers - 1 Spring onion (diagonally sliced) Seasoning ingredients: - 10g Korean red chilli - pepper powder (Taeyangcho gochugaru) - 8g Fine sea salt - 15g Sugar - 10ml Korean soy sauce (Jin ganjang) - 15ml Rice vinegar _____ Method: 1. Wash the cucumbers thoroughly under cold running water. 2. Halve the cucumbers lengthways and then slice them into half-moon shapes. 3. Put all the seasoning ingredients in a large mixing bowl. 4. Add all the prepared main ingredients. 5. Mix well together until all the cucumber slices are completely covered. 6. Add any additional seasoning ingredients to taste. 7. Place it in an airtight container and leave it at room temperature (normally between 20 and 24°C) for one day then store in the fridge. Notes: • When cutting the cucumber into half-moon slices, do not cut them too thin. • This kimchi is ready to eat fresh, but for the taste to develop fully, leave the kimchi for one to two days in the fridge to ferment. • This kimchi is vegetarian and vegan friendly.