Tom Hunt cooks Kale and kohlrabi kimchi with pulled pork and seasonal greens and a sauce containing 8 cloves of garlic on Saturday Kitchen. Kimchi is the national dish of Korea and Tom says:

“Kimchi is a Korean dish of fermented cabbage with both spicy and sour flavours. Try it with a pulled pork sandwich or as a side with other Korean dishes.”

The ingredients are: For the raw kale with sesame seeds and honey, 400g kale, 1 tsp salt, ½ lemon, juice only, 1 tbsp honey, 2-3cm piece fresh root ginger, finely chopped, 2 tbsp sesame seeds and extra virgin olive oil (optional).

For the kale and kohlrabi kimchi, 4 tbsp rice flour (alternatively use spelt or plain flour), 8 garlic cloves, chopped, 1 onion, roughly chopped, 50ml fish sauce, 4 tbsp Korean chilli powder, or 2 tbsp cayenne pepper, 1 small kohlrabi (about 250g), peeled and cut into 5mm matchsticks, 1 carrot, cut into matchsticks, 1 leek, thinly sliced and raw kale with sesame seeds and honey.

To serve: Sesame seeds, 500g leftover pulled pork or shredded belly pork, 1 loaf sourdough bread, cut into thick slices and 1 whole bulb of garlic, cut in half.