Updated: Jun 13, 2019
This is a gut-loving recipe full of probiotics! Kimchi is a Korean fermented food packed with vitamins A,B, C and good bacteria ( aka lactobacilli) which helps our intestinal flora to stay healthy My favourite combo is kimchi on avocado toast and its simply delish!
Serves: 8-10 cups
Prep Time: 1 hour
Setting Time: 48 hr
1 large napa cabbage (Chinese cabbage)
1 small daikon radish
1 bunch of green onions
4 tablespoons of salt
1 small chunk of ginger peeled
3 cloves of garlic
1 green apple, peeled and chopped
2 tablespoons of Korean red pepper flakes
Sterilise glass mixing bowl with boiling water or wash well with warm soapy water.
Wash napa cabbage and cut into long thin strips (julienned style) and place it in the mixing bowl. Add salt and gently massage salt into cabbage leaves for a couple of minutes. Let it sit for 1 hours massaging every 20 min.
Cut carrots, daikon radish and green onions into long thin strips (julienned style) then add them into the cabbage bowl. Massage until all vegetables are coated in the salt and starting to soften. Then drain and wash with cold water a few times to remove the saltiness from your veggies.
Use food processor or blender to puree ginger, garlic, apple, red pepper and until smooth texture is achieved.
Combine the mixture with the vegetables in the bowl.
Put vegetables into sterilised glass jars and press it down to ensure that the vegetables sit below the brine.
Leave the kimchi to ferment away from the direct sunlight for 1-2 weeks ensuring the vegetables are submerged the whole time. Make sure you open the jar once a day to let the gas to come out and close again.
Once the desired flavour is achieved transfer into the fridge to slow down the fermentation process. ( The longer jars are kept outside, the stronger the flavour of ferment.)