Ingredients

Method

For the kimchi:
• 1 head Napa (Chinese) cabbage
• 30 g carrots, peeled and grated
• 1 small onion, finely chopped
• 2 T rock salt
• 1 T Korean chilli powder
• 1 T ground paprika
• 25 g fresh ginger, grated
• 6 garlic cloves, smashed
• 1 T brown sugar
• 2 T fish sauce
• 1 ½ T extra virgin olive oil
• 1 stick lemongrass, sliced lengthways
For the meatballs:
• 300 g pork sausages, casings removed
• 2 t olive oil
• 1 t ground ginger
• 1 t paprika
• 2 T honey
For serving:
• 80 g pomodoro sauce
• 1 t nori, cut into thin strips
• microherbs, a handful

Method

Ingredients

1. Wash the cabbage and slice finely. Place the cabbage in a sieve with the carrot and squeeze out as much moisture as possible. Place in a bowl and toss with the remaining kimchi ingredients. Transfer to a jar and chill.
2. Roll the sausage meat into balls. Heat the olive oil in a pan. Fry the meatballs until golden brown. Add the ginger and paprika and shake the pan to coat the meatballs. Add the honey and shake to coat the meatballs again. Set aside until ready to use.
3. To assemble, liberally spread the pomodoro sauce onto a precooked pizza base, place the meatballs on top, then add spoonfuls of kimchi. Preheat the oven to 200°C and bake the pizza until the edges are slightly charred. Top with the nori and microherbs.

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