Make your own Kimchi Recipe

by Jo Easingwood Roberts June 27, 2018

Kimchi with Left Field Kombucha No.4 Darjeeling

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.

Ingredients

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)
  • Garlic
  • Chillies

Spicing

  • Star anise
  • Szechuan peppercorns
  • Black peppercorns
  • Shaoxing rice wine
  • A couple of cloves

Add salt proportionally (1 to 2% by weight).

Instructions

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!

Kimchi with Star Anise




Jo Easingwood Roberts
Jo Easingwood Roberts

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