A (free) kimchi recipe!
(there is a bonus kimchi-related recipe below the paywall)
Among the plethora of ideas of how to use your veg over the festive period, I’ve gone for one for the gut ready in perfect timing to enter the new year feeling refreshed. Homemade kimchi is simple and a lot cheaper than buying a jar off the shelf!
Compared to yoghurt microbes, kimchi fermentation is known as “wild ferments” as the microorganisms are naturally found in raw food. Kimchi cabbage, and sub-ingredients, ferment with probiotic lactic acid bacteria (LAB).
Eating fermented food is found to be linked to:
improved intestinal health
improved lactose malabsorption
reduce respiratory tract infection
enhance immune and anti-inflammatory response
Kimchi recipe
Recipe reel I created for Ashurst Organics:
you will need:
900-1000g organic savoy cabbage (easier to get hold of)
60g salt
one shallot
6 garlic cloves - peeled
one small bunch of spring onions
one large carrot - peeled
2 thumbs of root ginger
2 tablespoons soy sauce
2 teaspoons of honey (or brown rice syrup for vegan)
2-6 tablespoons of (red pepper) chilli flakes/powder
one large sterilised Kilner jar
Notes: Adjust the quantities depending on the weight of your cabbage. I cover my cabbage in step 1 with a plate and kitchen weights.
method:
start by washing the cabbage and reserve the two largest outer leaves.
Cut the cabbage in half lengthways, chop the thick stem out, and each half into finger-width strips
place into a bowl and massage in the salt. Cover with cold water and leave somewhere cool for 12 hours.
Drain the cabbage water over a colander with a bowl underneath so you can reserve the water.
make your kimchi paste by blending the onion, garlic, ginger, soy, honey and chilli until smooth.
cut the spring onions diagonally into 2cm pieces and julienne the carrot. Place into a large bowl with the drained cabbage.
using gloves (protect your hands from the spice!) massage the paste into the cabbage mix.
Place the cabbage into a large sterilised Kilner jar and cover using the reserved cabbage water. Finally top with the reserved cabbage leaves and leave the lid ajar.
Find a dark cool place to keep your kimchi for a couple of days. You might want to put a bowl underneath as it can leak. Also consider somewhere where you don’t mind the cabbage smell!
Leave the kimchi to ferment for 3-5 days. You’ll know when it’s ready because tapping the jar will produce bubbles. Once you have bubbles place into the fridge, closing the lid. Leave for up to 2 weeks for a more mature flavour.
