Ingredients
- 1 head napa (Chinese) cabbage.
- 3 tablespoons sea salt.
- 4 cloves garlic, minced.
- 1 cm fresh ginger, minced.
- 4 tablespoons Korean chilli flakes (if using regular chilli flakes use 1 tablespoon).
- 4 radishes, thinly sliced.
- 5 spring onions (scallions), cut into 1cm chunks.
Directions
- 1. Cut the cabbage in half, core and thinly slice. Place into a large bowl with the sea salt and massage until it becomes soft. Cover with water and sit for 1 hour.
2. Combine garlic, ginger and chilli in a bowl.
3. Drain cabbage and add to spice bowl along with radishes and spring onions. Mix thoroughly.
4. Pack into jars, leaving at least 2cm of space at the top. Cover with any liquid from the bowl or some water. Leave on bench for approximately 1 week then place in fridge.
This delicious Korean Kimchi is super simple to make and can be added to a variety of dishes to help your guts get some good bacteria and your taste buds burst with flavour.
Ingredients
- 1 head napa (Chinese) cabbage.
- 3 tablespoons sea salt.
- 4 cloves garlic, minced.
- 1 cm fresh ginger, minced.
- 4 tablespoons Korean chilli flakes (if using regular chilli flakes use 1 tablespoon).
- 4 radishes, thinly sliced.
- 5 spring onions (scallions), cut into 1cm chunks.
Directions
- 1. Cut the cabbage in half, core and thinly slice. Place into a large bowl with the sea salt and massage until it becomes soft. Cover with water and sit for 1 hour.
2. Combine garlic, ginger and chilli in a bowl.
3. Drain cabbage and add to spice bowl along with radishes and spring onions. Mix thoroughly.
4. Pack into jars, leaving at least 2cm of space at the top. Cover with any liquid from the bowl or some water. Leave on bench for approximately 1 week then place in fridge.