Kimchi recipe

Kimchi

by Sunny Bouttell.

Instagram: livinglifeonplants

Website: www.livingonplants.co.uk

 

Kimchi – your gut will love you for it

Fermented foods are rich in beneficial probiotics and have been linked to many health benefits. Adding fermented food to your diet is a great way to increase the diversity of your gut bacteria!

Kimchi is my favourite fermented food, it’s easy to make and super tasty!

 

Ingredients

  • 2 Chinese cabbage
  • 1/4 cup sea salt
  • 2 grated whole garlic bulbs
  • 1 grated ginger
  • 1 tbsp sugar
  • 1/4 cup Korean red pepper flakes
  • 2 grated carrots (optional)

Step by Step Instructions

Step 1

Tear off the cabbage leaves and add to a large bowl. Wash them thoroughly in cold water. Drain the water off and coat the leaves in sea salt*. Leave it at room temperature for 6-8 hours.

Step 2

After the 6-8 hours is up, wash the salt off in cold water. Make sure you wash it thoroughly, otherwise it may be too salty later. Drain the water off and add the grated garlic, ginger, sugar, Korean red pepper flakes and grated carrots. Massage all these together with the cabbage, making sure the leaves are well coated.

Step 3

Pack all the cabbage into a big jar, pressing it down until some liquid starts to ooze out and then cover with a lid (not too tight). Leave it somewhere cooler in the house or I prefer to leave it in the shed as it has quite a strong smell as it starts to ferment.

Step 4

After 3 days, the kimchi is ready to eat**! At this point you can chop it up into bite-sized chunks, put it in a sealed container and store it in the fridge for up to 4 weeks – the taste will get stronger the longer it is left. Use a clean spoon each time when serving the kimchi.

*Do not use iodine salt for making kimchi. It will kill the good bacterials.

**If the kimchi is not salty enough for your taste, you can add more sea salt before leaving it in the fridge. It’s best not to have it too salty at first, you can always add salt as needed.

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