Kimchi delivers a dose of raw, fermented probiotic goodness. Other fermented foods to try include sauerkraut, kombucha and kefir. One thing they all have in common is that they support a healthy microbiome, helping your digestive system to function at its best.
– serves 10 –
- 1 large cabbage
- 2 tbsp salt
- 1 bunch spring onions
- 3 carrots
- 1 small daikon radish
- 4 cloves garlic
- 2 inch piece fresh ginger
- 1 tbsp fish sauce
- 1 tsp chilli flakes
1. Prep the cabbage…
- Rinse the cabbage and shake off the excess water.
- Remove 1 outer leaf and set aside for later.
- Continue by slicing the cabbage into 2-inch slices. Remove and discard the core, then cut the slices into 2-inch square pieces.
- Place all the cabbage pieces in a large bowl, sprinkle with the the salt and toss.
- Set aside for 30 minutes.
2. Prep the other vegetables…
- Wash the spring onions and cut into 1/2 inch pieces.
- Peel and grate the carrots, daikon radish, garlic and ginger.
3. Mix all the ingredients…
- After 30 mins squeeze and mash the cabbage leaves together – use a rolling pin or clean hands.
- Then add the grated vegetables, fish sauce and chilli flakes, and stir again.
4. Get ready to ferment…
- Pack the kimchi mixture into a sterilised, wide mouthed jar. Top with the reserved outer cabbage leaf and cover everything with the brine. Add more filtered water until the cabbage leaf is completely covered, but keep everything 1 inch below the lip of the jar.
- Seal the jar, put in a dark cupboard and leave the kimchi to get its ferment on.
- Once you’re satisfied with the level of fermentation, you can store your jar in the fridge.
Never fermented before? Here are a few top tips:
- Ferment your kimchi for between 3 to 21 days.
- The occasional tiny bubble will rise to the surface as the vegetables ferment.
- Open the lid of your jar to release the pressure that builds up.
- Remove brine or add water as needed.
Image by Monika Grabkowska at Unsplash.com