Gut-loving Kimchi
This traditional Korean side-dish is bursting with gut-loving goodness, as the vegetables are fermented and full of beneficial bacteria! Add more red pepper flakes for a fiery kick and store it in the fridge in an airtight jar to consume for up to 3 months.
Ingredients
1 large Chinese cabbage (napa cabbage)
5tbsp sea salt
6 whole garlic cloves, peeled
1tbsp ginger paste
2tsp sugar
½ cup daikon, chopped (find this in Asian grocers)
2tbsp fish sauce
2tbsp Korean red pepper flakes (gochugaru)
Method
- Chop the cabbage into small pieces and place it into a bowl, then cover it with salt and toss.
- Cover the cabbage in cold water and let the salt dissolve, then cover the bowl with a plate to submerge the cabbage and let it sit at room temperature for a few hours (or overnight if you have the time!)
- Drain the cabbage and save the salty brine, then put the cabbage back in the bowl and add the daikon.
- Place the garlic cloves, ginger, sugar, gochugaru, and fish sauce into a food processor and blend into a paste.
- Wearing gloves, cover the vegetables in the paste until coated.
- Pack the coated vegetables into a jar with an airtight lid, leaving a small gap at the top for the juices to be released. Add some of the excess brine to cover the vegetables and close the lid. Store for around 3 days to allow the vegetables to ferment.
- Check the kimchi daily and press down the vegetables to ensure they’re submerged in the brine. Store in the fridge and consume for up to 3 months! The kimchi will continue to slowly ferment in the jar and become more flavoursome.
Tip: When fermenting, place the jar on a dish/plate to catch any excess juices.