HOW TO MAKE: KIMCHI
Kimchi is a fermented food that is naturally rich in probiotics (good bacteria for your digestive system). It’s made through a process called Lacto-Fermentation, whereby it utilises the present natural bacteria to digest the vegetable sugars into lactic acid, which results in a natural preservative.
Apart from improving gut health and having anti-inflammatory properties, it works at boosting your immune system. Made with ingredients like ginger, garlic, and red pepper, it’s full of immune-boosting antioxidants and plant compounds such as phenolics and flavonoids.
This is an amazing addition to your lunch or dinner. You can add a heaped tablespoon daily.
TOTAL COOKING TIME: 2 Hours | 15 mins
2 tbsp fish sauce
6 garlic cloves, peeled and diced
6 spring onion, sliced
1 thumb size fresh ginger, diced
1/2 long Korean radish/daikon radish, peeled and julienne 1 medium head Napa/Asian cabbage
1 tbsp coconut sugar
1/4 cup iodine-free sea salt or kosher salt
1 tbsp Korean red pepper flakes
1 tbsp korean chilli powder
1 cup grated/ julienne carrots
Cut cabbage lengthways and then diced each half. Place in a glass or stainless steal bowl and cover with 1/4 cup salt.
Massage salt into the cabbage. Cover with water and cover the bowl with a dish towel.
Set aside for 2 hours.
Drain the liquid and rinse thoroughly.
In the same glass or stainless steal bowl, place cabbage and add all the remaining ingredients. Mix well to combine.
Add kimchi mixture to a mason jar, fill the jar 3/4 full. Press the kimchi ingredients down with a wooden spoon to allow any air to escape.
Leave jar at room temperature for 5 days. Opening up the jar daily to release the gas and press the kimchi ingredients down with a wooden spoon.
After 5 days ,store kimchi in the fridge for up to 3 months.
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