Kimchi isn’t by any stretch new, but now I have time (and ‘coughs’ am getting older) I have started watching documentaries and reading articles about health and food. I tried pineapple kefir, a fermented juice, which was delicious and started reading into the benefits.
Good bacteria for the gut is essential for a healthy lifestyle and has many health benefits. This Korean staple is easy to make and can be served with just about anything! Try this easy kimchi recipe, it won’t disappoint.
1 Chinese cabbage – I used red cabbage
3 garlic cloves, crushed
Thumb sized piece of ginger
1 tbsp raw cane sugar (but brown will do)
3 tbsp apple cider vinegar (rice vinegar is the traditionally used vinegar)
2 carrots (grated)
4 spring onions (sliced thinly)
Traditionally there would be radish and 1tbsp of fish sauce but I forgot about these and it still tasted great.
>prep time 10 min’s
- Slice the cabbage as small as possible, add a table spoon of good quality salt and mix, set aside and leave for at least an hour.
- Make the pickling liquor; Mix the vinegar, sugar, chilli & sauce, ginger, garlic and fish sauce (if using) and let stand.
- Mix the grated carrots, spring onions and radish (if using). When the cabbage is ready rinse off the salt and add all the ingredients into one bowl, mixing well.
- It can be eaten immediately or will be fine for 2 weeks in the fridge (the longer it’s left the better it will taste!)