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Kimchi

Kimchi is a Korean dish loaded with flavour and is extremely good for digestive

health. Made with cabbage mixed with salt, which starts off the lacto-fermentation process, which gives you naturally occurring bacteria, converting the vegetable sugars into lactic acid, a natural preservative. As the beneficial bacteria thrive,

eating it aids digestion. Kimchi can be eaten with literally anything; it pairs really well with my spicy chicken kebab recipe! Super easy to make and will last for 2

months in an airtight container in the fridge

You will need...

1kg Chinese cabbage (also known as Chinese leaves) 25g Maldon sea salt

8 cloves garlic, finely chopped 8cm piece of root ginger, peeled and grated

2 tsp granulated sugar 3 -5 red chillies, finely sliced

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250g white radish/pink radish peeled and finely sliced 150g spring onions, peeled and finely sliced

To make...

2 x 1 litre fermentation jars

1. Wash the cabbage and dry thoroughly, cut into thin strips about 2cm wide. Place into a large bowl and cover with the salt by rubbing it all over

with your hands until the cabbage starts to wilt 2. Make a paste from the ginger, garlic & sugar by grinding in a pestle and

mortar 3. Mix the paste into the cabbage with your hands, mix in the radish and spring

onions until everything is fully combined 4. Stir in the chillies

5. Pack the mixture into your jars and really press down with a spoon or your hands so all the spaces are filled with the juices

6. Leave a small gap from the top of the kimchi to the rim of the jar 7. Depress the stopper to seal the jar as the one way value in the lid will then

allow gasses to escape without letting oxygen in 8. Leave the kimchi at room temperature for 2-5 days until it has fermented but

try to check it everyday and keep pressing the cabbage down so its fully incorporated in its juices

9. You could weigh it down with ceramic baking beans wrapped in cling film if you are unable to check it daily

10. Once its starts to bubble you know its starting to ferment 11. Pop it in the fridge for 2 weeks for the flavour to really develop

12. Can be kept in the fridge for 2-2.5 months 13. Can be used as you wish, pairs beautifully with rice, my spicy chicken kebabs

and fish

Nutritional Info Per Serving

12 kcal | 0g fat | 0g saturates | 1.4g carbs | 1.2g sugars | 0.9g fibre | 0.7g protein | 0.97g salt

LOW CAL | LOW FAT | LOW SAT | LOW CARBS | LOW SUGARS | FIBRE | PROTEIN | LOW SALT | VITAMIN A | CAROTENE | VITAMIN K | VITAMIN C | FOLIC ACID | POTASSIUM | CALCIUM |

PHOSPHORUS | MAGNESIUM | IRON | ZINC