Jersey Cabbage Kimchi with Jersey Royal Potato Porridge

Cut the Jersey cabbage into 2-inch pieces, separating the leaves. Place in a large bowl.

Dissolve sea salt in 8 cups of water. Pour over the cabbage, ensuring it's submerged. Weigh down with a plate to keep it submerged. Let it brine for at least 2 hours, or up to 4 hours, flipping the cabbage halfway through. Rinse the cabbage thoroughly in cold water 3 times. Drain well, pressing out excess water. Set aside.

While the cabbage brines, prepare the potato porridge. In a saucepan, combine diced Jersey Royal potatoes and 2 cups of water. Bring to a boil, then reduce heat and simmer until potatoes are very soft (about 20 minutes).

Transfer the cooked potatoes and cooking water to a food processor or blender. Blend until smooth and creamy. Set aside to cool slightly.

In a separate pan, melt Jersey butter (or oil substitute) over medium heat. Add sliced leeks and sauté until softened, about 5 minutes.

In a large mixing bowl, combine the cooled potato porridge, sautéed leeks, minced garlic, grated ginger, red pepper flakes, fish sauce (or vegan substitute), soy sauce, and raw sugar. Mix well to create the kimchi paste.

Add the rinsed and drained cabbage, julienned carrot, radish, and chopped spring onions to the bowl with the kimchi paste.

Using your hands (wear gloves to avoid staining), thoroughly massage the paste into the cabbage and other vegetables, ensuring everything is well coated.

Pack the kimchi into a clean, airtight container or jar, pressing down firmly to remove air pockets. Leave about an inch of headspace at the top.

Let the kimchi ferment at room temperature for 1-5 days, depending on your preference for sourness. Check daily. Press down on the kimchi each day to release any trapped gasses. You will see bubbles form.

Once fermented to your liking, transfer the kimchi to the refrigerator to slow down the fermentation process. The kimchi will continue to ferment slowly in the refrigerator and can last for several weeks.