Kimchi Paste by Sharon Flynn

Yield: Approx 3 cups
Prep time: 20 mins
Total time: 25 mins

Ingredients

Garlic | 4 whole bulbs – into peeled cloves
Ginger | 500g fresh and unpeeled
Korean Chilli flakes - Gochugaru | 1 cup
Fish Sauce 125mls – ½ cup
Raw Sugar – 110g
Tamari or Light Soy 125 ml – ½ cup

Directions

Put all ingredients into a processor and blend to a paste, store in a jar and refrigerate.

Special Information

Make sure you are using a good fish sauce, salt and fish (anchovies) no hidden extras, same with your soy sauce, try and get the real deal, it will be so worth it!
Peeling that many cloves is a bit full on, Sharon suggest placing all cloves into a bowl and covering with another bowl of similar size then shake like crazy to remove all the skins!