Kim Chi Relish
Recipe type: Side dish
  • one half wombok, cut into coarse squares
  • 2 tbs sugar
  • 3 pinches Himalayan salt
  • 2 cloves garlic, finely sliced
  • 2 tbs fish sauce,
  • 2 tbs Soy sauce
  • 48g chilli powder/flakes or 1 chopped chilli
  • 2 spring onions, finely sliced
  • 2 cm ginger, minced or finely julienned
  • 2 carrots, julienne
  • 15g small dried shrimp (optional)
  1. In a bowl Combine salt with sugar then rub into chopped wombok leaves.
  2. Cover with wrap and refrigerate for 12 hours, drain and keep liquid to use later.
  3. Then combine all remaining ingredients rubbing completely into leaves.
  4. Put into a jar with lid and store in fridge. It can be stored for up to 2 months.
  5. Use as a side relish.
Recipe by Harvest Hub at