Method

• 1.
  For the kitchen-scrap pickles, To make the brine, combine the vinegar, sugar, 1 cup (250ml) hot water and 2 tsp salt flakes in a jug and stir until sugar and salt have dissolved.
• 2.
  Place your thinly sliced vegetables (we used a mandoline) and your spices in a non-reactive heatproof container.
• 3.
  Pour hot brine over the vegetable mixture and stand for 30 minutes to cool and pickle slightly. At this stage, pickled vegetables are ready to eat; however, they can be stored, covered and chilled, for up to 2 weeks.
• 4.
  For the fermented vegetables, to make the salt brine, combine salt and 2 cups (500ml) water in a saucepan. Place over low heat and cook, stirring, for 1 minute or until salt has dissolved. Bring to the boil, then turn off heat and cool to room temperature.
• 5.
  Cut your vegetables into whatever sizes and shapes you like, remembering that the larger the pieces, the longer they will take to fully ferment. Pack the vegetables into cooled sterilised glass jars or bottles (see ‘How to sterilise jars and lids’, p 94), to reach about 1cm from the top. Pour in your cooled salt brine so that it covers the vegetables by a few millimetres. Remove any air bubbles by gently tapping the jars on the benchtop and sliding a butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rim of the jars with paper towel or a clean, damp cloth and seal with sterilised lids.
• 6.
  Place your jars out of direct sunlight so the vegetables can begin to ferment. After 2 days, check your ferment to see if the vegetables are at a stage you like. The longer you leave them, the more the flavours will develop. You can leave them to ferment for up to 3 weeks.
• 7.
  Open your jars every few days to ‘burp’ your ferment – this will release the built-up carbon dioxide and prevent brine spilling out of the jars. Just be sure to press down your vegetables afterwards, so that the brine is covering the top by at least 1cm.
• 8.
  When your ferments are ready, they can be stored, covered and chilled, for up to 6 months.
• 9.
  For the bibimbap, place rice in a sieve and wash under cold running water until the water runs clear.

• 10.
  Drain rice, transfer to a saucepan and cover with 3 cups (750ml) water. Add 1 tsp salt flakes and place over high heat. Bring to the boil. Cover, reduce the heat to low and cook for 45 minutes or until rice is tender. Remove from the heat and stand, covered, for 10-15 minutes or until rice is cooked and all liquid has been absorbed.
• 11.
  Stir the rice with a fork and divide among shallow serving bowls. Arrange raw, pickled and fermented vegetables and coriander in a ring shape around the rice, keeping the middle free for the egg.
• 12.
  Drizzle rice and vegetables with brine and top with eggs and chilli sambal. Scatter with sesame seeds to serve.