Fermented foods are making a serious resurgence. They are known to support our gut health, do wonders for our microbiome, and contain a host of probiotic goodness. They also keep really well so are exceptionally good to have to hand when you have just come in from a hard day trekking/brewing/frolicking/fill as appropriate. And we love making them. One of our favourites is kimchi, and we thought we'd share a simple recipe. Hope you enjoy it.
Take a bunch of organic veg, add some aromatic spicing, give it a squeeze...
- White cabbage
- Colourful peppers
- Small onion
- Grated carrot (optional)
- Ginger (frozen works well if you are short on time)
- Star anise
- Szechuan peppercorns
- Black peppercorns
- Shaoxing rice wine
- A couple of cloves
Add salt proportionally (1 to 2% by weight).
1. Shred, salt, bash, squeeze.
2. Put in a glass jar, squeeze down, and weigh it down to keep the contents submerged, and cover with a loose cloth.
The kimchi should be ready within approx.10 days depending on your taste for crunch/tang and the heat of your kitchen. Done!
If you like this homemade kimchi recipe, then have a look at our Brief Guide to Fermented Food & Drink guest blog post from Rebecca Price, ntegrative Holistic Health Coach and Culinary Nutrition Expert, for her Ginger & Fennel Sauerkraut recipe. Yum!