Ingredients
- 1 medium head Chinese cabbage.
- 2 carrots, grated.
- 1 daikon, grated.
- 1/4 cup sea salt.
- 4 spring onions, ends trimmed and cut into thin slices.
- 3 garlic cloves, minced.
- 3 cm ginger, minced.
- 2 teaspoons dried chilli flakes (can adjust according to your preference).
Directions
- 1. Cut the cabbage in half lengthways, then crossways in 3-4cm pieces. Place into a large mixing bowl and sprinkle over salt. Toss and coat cabbage in the salt, place a plate on top to weigh down the cabbage and allow it to sit for 1 hour.
2. Drain the cabbage from the salty water and gently squeeze to remove most of the liquid. Place cabbage back into mixing bowl with the remaining ingredients. Toss with your hands to combine and so that the cabbage is evenly coated in spices.
3. Pack the kimchi into 2 x 1 litre sterilised jars, pressing down until the brine (the salty water that has been created in the process) rises over the vegetables. Leave at least 2-3cm of space at the top. Seal the jar loosely with the lid.
4. Allow to sit at room temperature for 1 week before sealing tightly and moving to the fridge, where it will last for 3 months.
This is one recipe that will get your digestive juices flowing! Packed full of stimulating spice and fermented to produce a bunch of good gut bugs, kimchi ticks all the gut-lovin’ boxes.
Ingredients
- 1 medium head Chinese cabbage.
- 2 carrots, grated.
- 1 daikon, grated.
- 1/4 cup sea salt.
- 4 spring onions, ends trimmed and cut into thin slices.
- 3 garlic cloves, minced.
- 3 cm ginger, minced.
- 2 teaspoons dried chilli flakes (can adjust according to your preference).
Directions
- 1. Cut the cabbage in half lengthways, then crossways in 3-4cm pieces. Place into a large mixing bowl and sprinkle over salt. Toss and coat cabbage in the salt, place a plate on top to weigh down the cabbage and allow it to sit for 1 hour.
2. Drain the cabbage from the salty water and gently squeeze to remove most of the liquid. Place cabbage back into mixing bowl with the remaining ingredients. Toss with your hands to combine and so that the cabbage is evenly coated in spices.
3. Pack the kimchi into 2 x 1 litre sterilised jars, pressing down until the brine (the salty water that has been created in the process) rises over the vegetables. Leave at least 2-3cm of space at the top. Seal the jar loosely with the lid.
4. Allow to sit at room temperature for 1 week before sealing tightly and moving to the fridge, where it will last for 3 months.