Kalette kimchi BBQ pork sliders

Recipe by: Jordan Theodoros

  • 12 Slider buns
  • Kalette Kimchi
  • 200g Chinese BBQ pork, sliced
  • Chilli relish
  • 1 small cucumber sliced
  • 80g tasty cheese

kalette kim chi

yields 4 x 500g jars

  • 1kg  kalettes
  • 5 spring onions cut into batons
  • 50g Korean chilli powder ( or substitute a mild chilli powder)
  • 20g smoked paprika
  • 25g sea salt
  • 250g water
  • 1 medium daikon grated  (optional)
  • 8 garlic clove minced
  • 4cm ginger minced
  • 30ml soy sauce
  • 15g sugar
  • 10ml fish sauce
  • 2 shallots, grated

Slice the kalettes and  place into a large bowl, add the seasalt and water and rub in the salt solution using your hands and macerate for a few minutes to bruise and  soften the kalettes. Set aside for about 1 hour. Strain

Combine the remaining ingredients in a large bowl and add the kalettes and place into sterilised jars pushing down the kalette mix  to fit tightly.

Close the lid and set aside to ferment for a few days in a cool place. For a mild kimchi, a few days will be enough, for a stronger kim chi you can leave for 2-3 weeks, burping the jar every few days. Once to your taste. Store in the fridge.

To assemble the sliders.

Cut the buns in half, spoon a little chilli relish on the base, then layer with  kalette kimchi, bbq pork, cheese ,sliced cucumber, and a little more chilli relish. Top with the slider lid and enjoy.

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