Kimchi
A Korean fermented pickle that will make your gut bubble with happiness!
Equipment
- 1 large bowl
- 1 blender
- 1 sieve
- 4-6 sterilised jars
Ingredients
- 1 large Chinese cabbage thickly sliced
- 200 g radish thinly sliced
- 1 bunch spring onions trimmed and cut into 3cm strips
- 40 g sea salt
- 50 g fresh ginger peeled
- 1 whole garlic bulb peeled
- 2 tbsp Thai fish sauce
- 2 tsp chilli flakes (you can add more if you wish)
- 3 tsp sugar
Instructions
- Place the cabbage, radish and spring onion into a bowl with the salt and rub the salt into the vegetables.
- Pour in 1-2 litres of water so the vegetables are covered, then leave to stand for 3-4 hours.
- Meanwhile, place the ginger and garlic in a small blender and blend until well broken down. Add the fish sauce, chilli flakes and sugar and blend again.
- Drain the vegetables, retaining some of the brine. Return to the bowl and pour over the fish sauce mixture. Knead it into the cabbage using clean hands. Continue until liquid is formed in the bowl.
- Pack the vegetables into sterilised jars (you can do this simply by placing the jars in a low temperature oven for 20 minutes), then pour enough brine to cover about 1cm.
- Close the lids on the jars and leave to stand at room temperature for 1-5 days, opening to 'burp' and pressing the vegetables down below the liquid each day with a metal spoon.
- After this time, taste the kimchi and when it's the flavour and strength you like, place it somewhere cold. It will keep for 10-12 weeks.
Notes
This Kimchi recipe is created by Joy Skipper, a registered nutritionalist specialising in sports nutrition, gut health and menopause. For more information, visit Joy's website www.joyskipper.co.uk