Make your own Kimchi Recipe
A Left Field recipe with Star Anise
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!
Also in What's brewing
We are celebrating after winning in The Scotsman Food & Drink Awards 2019. Left Field Kombucha won the “Most Innovative New Product”, a brand new category this year.
The Scotsman’s annual awards recognises the very best in Scottish food and drink, as well as the leading individuals and companies, as nominated by the public. A judging panel of top industry experts whittled down a long list of eligible candidates across 12 distinct categories.