Ingreadient :

Kimchi

• 1 large Chinese Cabbage (nappa)
• 150gm Fine Natural sea salt
• 2 tbsp Gochujang Red Bean Paste
• 1 tbsp Korean red pepper powder
• 5 garlic cloves minced.
• 1 large knob of ginger minced
• 1 Granny Smith grated
• 1 grated carrot
• 2 tbsp Fish Sauce
• 1 sterilised kiln jar 1ltr

For the Summer Roll

• 6 Chinese rice paper sheets
• A tray of cold water
• 200g fresh white crab meat
• 1 large carrot julienne
• 200g kimchi
• 1 large avocado
• 1 lime zest and juice
• 2 limes cut into 6 wedges
• Some picked coriander leaves
• 50g fresh edible seaweed like Wakame or Dulce
• 200ml ponzu dressing (see recipe)

To garnish

• Shiso cress
• Pickled Daikon radish
• Red vein sorrel

Ponzu Dipping Sauce

• 100ml ponzu dressing
• 1/2 garlic minced
• 1 small chilli deserved and chopped fine
• 50ml light soy
• 50ml rice wine vinegar
• 1 tbsp honey

Direction :

1. Take cabbage and remove leaves and cut into 2-3cm pieces. Place in a bowl. Add the salt and massage it gently into all the cabbage and leave for 2 hours.
2. Then add enough cold water to cover the cabbage and leave for another 2 hours. Then drain in a colander and rinse briefly with cold water. Leave to drain for 30 mins
3. Add the drained cabbage to a large bowl, add all the other ingredients and mix well ( use rubber gloves if needed as paste mixture and stain)
4. Pack tightly into a sterilised kiln jar, squeeze it down and leave in a dark place at room temperature for 24-36 hours. This starts the fermentation, and is the most important stage, bubbling is natural, and you may have to release some fermentation gas from the jar after 24 hours. The kimchi can then be placed in a fridge and kept for up to 3 months.
5. To make the summer roll
6. get all your ingredients laid out in front of you as the process is all last minute.
7. Fill your deep tray with cold water half way up.
8. Use a chopping board with a little vegetable oil.
9. Lay rice paper in the water for 5 seconds then place on a chopping board.
10. Add kimchi in a line approx 5 inches wide. Then place the carrot to one side of it, and the sliced avocado the other.
11. Then place a line of crab on top of the kimchi, grate lime zest and squeeze of lime over the crab and top with coriander leaves.
12. Pull one side of the rice paper over the mixture and pull tight, then fold in the sides and roll it into a sausage shaped roll. Place on a plate in the fridge until you need it, can be made up to 2 hours in advance.
13. To serve, place on a plate, lightly brush with some teriyaki sauce, add the garnish and the ponzu dipping sauce with a wedge of lime.