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Simple Kimchi

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 – 
INGREDIENTS

  • 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

 

STEP-BY-STEP METHOD

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

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