Kimchi

Kimchi is well known for it's probiotic content. As indicated in previous sections, these probiotics have a range of health benefits including helping your immune system, improving your mental health as well as helping your digestion and reducing inflammation. It's various methods and ingredients as well as traditional methods of fermentation results in a very unami, spicy, weirdly addictive flavour and crunchy texture. As Kimchi usually includes far more vegetables than other fermented products, it should contain a wide range of vitamins, such as A, B, C, and K, and minerals like calcium, iron, phosphorus, and selenium. There is also a high amount of fibre in Kimchi which will support your microbiome. More importantly, is delicious!  

WHAT YOU'LL NEED

2 large bowls

1-1.5L airtight storage jar

Food processor

1 large Chinese Leaf Cabbage cut into small strips/slices 

2 medium Carrots cut into match sticks 

1/2 Mooli (Daikon Radish) cut into matchsticks 

4 tablespoons Himalayan Salt

1 tablespoon Sugar

6 Garlic cloves

1 teaspoon peeled Ginger

6 Spring Onions. Green parts sliced diagonally. Keep white part aside, cutting off the roots. 

~3-5 Tablespoons Gochu-garu (Korean hot pepper flakes) - I got these from ebay (I only use 3, super spicy)

1 tablespoon Fish Sauce (try to look for ones with no additives) 

2 teaspoons  Soy sauce

1 teaspoon of Oyster/Noyster sauce 

STAGE 1

Salt the cabbage:

Cut the cabbage leaves crosswise into 3-4cm pieces. 

Toss with the salt and about 230ml water in a large bowl.

Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

STAGE 2

Make the kimchi sauce:

Add the Sugar, Garlic cloves, Ginger, White parts of the onions, Gochu-garu, Fish Sauce, Soy sauce and Oyster/Noyster sauce 

STAGE 3

Wash the salted cabbage: Rinse the cabbage a number of times with cold running water to remove any dirt and excess salt and let drain

STAGE 4

Add the cabbage, radish matchsticks, spring onion, and carrot to your large bowl and add the kimchi paste and mix all together by hand. 

Transfer to your airtight jar. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid. 

STAGE 5

Ferment the kimchi or eat it straight away!

It takes about 2 weeks to ferment in the refrigerator or at room temperature for 2-3 days then transfer to the refrigerator.