• 2 large beetroot, cut into fine matchsticks
• 1 cup daikon, cut into fine matchsticks
• 5cm piece ginger, cut into fine matchsticks
• 1 long red chilli, seeded and finely sliced
• 4 cloves garlic, finely sliced
• 2 Tbsp sea salt flakes
• 2 tsp coconut sugar
• 12 baby octopus, cleaned
• 2 Tbsp mustard seed oil
• sea salt flakes and freshly-ground black pepper
• juice of 2 limes
• 24 perilla leaves



Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

1. Toss the beetroot, daikon, ginger, chilli, garlic, salt flakes and sugar in a bowl, then pack into a clean screw-top jar. Fit the lid, but do not tighten. Leave on the bench for 3 days, then refrigerate for 3 days. Use within 3 weeks.

2. Use a small sharp knife to divide the octopus frames, then toss with mustard seed oil. Season with salt and pepper, then cook on a hot barbecue grill for 5 minutes, drizzling from time to time with lime juice. Serve with perilla leaves and beetroot kimchi.

COOK’S NOTE: If you don’t have time to make your own beetroot kimchi, there are some excellent version available for purchase. But for the keen cooks, be sure not to use iodised salt, as it will make the kimchi smell foul. Fremantle octopus is Australia’s very best, and the only octopus fishery recognised internationally as completely sustainable. Perilla is a traditional east Asian herb, available from most good Asian grocers. If unavailable, use shiso or mint.