Kimchi loaded Fries

Crisp Chinese cabbage pairs with crunchy Korean radish (or daikon) and the subtle bite of spring onions, blended with a warm kick of Portuguese Peri Peri Sauce, garlic and ginger.

Kimchi
- Place cabbage in a large bowl. Sprinkle with salt. Pour over the water. Stir to combine. Set aside for 1 hour to 1 hour 30 minutes, turning cabbage occasionally, or until wilted. Transfer to a colander. Rinse under cold running water at least 3 times. Drain well. Place in a large clean bowl. Set aside.
- Mix KNORR Portuguese Peri Peri Sauce, ginger and garlic in a bowl, adding fish sauce, sugar and shallot. Pour the cabbage into the mix. Use your hands to quickly but thoroughly combine.
- Seal in a large sterilised glass jar, allowing a 3 cm gap from top of jar. Set aside at room temperature for 2-3 days to ferment. Store in the fridge for up to 3 months.
Fries
- To make the fries, cut the potatoes into desired size and place in the fryer until golden brown and cooked through.
- Once cooked, drain and season with KNORR Aromat Seasoning. Divide into bowls and load with kimchi.
To Serve
- Drizzle with combined HELLMANN'S Vegan Mayonnaise and KNORR Portuguese Peri Peri sauce.
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