Kimchi recipe

Kimchi is a must-have side dish that is on every table in Korea and Japan.

It is full of healthy goodness for your gut including rich in fibre, vitamin A, vitamin C, thiamine (B1), riboflavin (B2), calcium, and iron, and also contains many beneficial lactic acid bacteria.

How to make Kimchi

INGREDIENTS

• 1 head Chinese cabbage

• 1⁄4 cup Himalayan salt

• 5 to 6 cloves of garlic
• A large knob of ginger

• 2 tbsp fish sauce

• 1 tbsp seaweed flakes (wakame, kelp)
• 1-5 tbsp Korean red pepper flakes (ask your Asian grocer)
• 1 daikon, peeled and cut into matchsticks
• 1⁄2 bunch of shallots, sliced

• 4 carrots, grated

• Jar with clip lock lid and rubber seal

METHOD

Slice the cabbage into thick strips (core if you wish). Place the cabbage and salt in a large bowl. Use your hands to massage together until soft and watery. Combine garlic, ginger, soy sauce, seaweed and spicy flakes in a bowl. You can use 1 tablespoon of spice for mild or 5 if you like it hot.

Put gloves on and add daikon, carrots and shallots to the cabbage in a large bowl and coat with sauce mix. Mix with hands to coat. Pack it tightly into a clip lock jar with a rubber seal. Press down so the brine rises and covers cabbage.

You may need to add a small amount of water to cover but it will make a lot of its own liquid as well. Leave an inch of head-space and seal it shut.

Check it daily and refrigerate when it gets to your desired taste in order to halt the fermentation process.

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