Rainbow Char Kimchi

Chop the rainbow chard into bite-sized pieces and place in a clean plastic container. Sprinkle generously with salt and mix well to coat all the leaves and stems.

Cover the container and leave the salted chard overnight in the fridge. The salt will draw out moisture and soften the leaves and stems.

In the morning, pour the chard into a colander and allow the excess liquid to drain away. If it tastes too salty, give it a quick rinse and drain thoroughly.

Add your garlic, ginger, chilli flakes, spring onions and any other chosen kimchi ingredients. Mix thoroughly until the chard is evenly coated.

Pack the seasoned chard into a clean glass jar or food-safe container, pressing it down to remove air pockets. Leave some space at the top for expansion.

Cover loosely or use a fermentation lid, and place in the fridge for a slower fermentation. If fermenting at room temperature, use a tested fermentation recipe and appropriate salt proportions. Once fermented to your preferred tanginess, keep refrigerated.