Written by: Tracey Strudwick, Nutritional Therapist

Kimchi is a popular Korean fermented dish, usually made with cabbage, but you can use any vegetables you like. Serve it with salads, sandwiches, soups, or as a side dish for fish, meat or tofu.

Fermented foods are packed with beneficial bacteria, which contribute to a healthy gut environment, or microbiome. A robust and well-balanced gut
microbiome not only ensures the proper digestion and absorption of nutrients from our diet, but also supports immune and brain function, and contributes to hormone balance and weight control.

Makes approx 1 litre

Ingredients

½ head red cabbage
1 head napa cabbage (this is an Asian cabbage, but you could use any kind, such as
spring cabbage, bok choi or savoy)
1 bunch radishes
1 bunch spring onions
2-inch piece of ginger
3 heaped tablespoons of red chili paste (gluten-free)
2 teaspoons salt

1-litre fermenting crock or kilner jar

Instructions

Thinly slice the cabbage and radishes, dice the spring onions, and mince the ginger.

Combine the vegetables in a large bowl with the salt. Roll up your sleeves and start mixing everything by hand. You need to massage the cabbage with salt to draw out the moisture. You should start to see liquid pooling at the bottom of the bowl after 5 minutes of massaging/mixing.

Add the chilli paste and give everything one final mix (use a wooden spoon).

Use the spoon to begin transferring the veggie mixture into the jars. Press firmly after each spoonful to really pack it in there. You need to keep pressing and squeezing until the liquid covers the top of the vegetables. Note: Depending on the moisture content of the vegetables this can vary in time. Sometimes there is enough liquid straight away, or you may need to let the jars sit for an hour or so and then come back and press again later.