Kimchi is a Korean fermented salad, similar to sauerkraut, but with more kick! Once you start the Kimchi making habit it is hard to stop. Fermentation occurs through anaerobic respiration (a way of burning energy without oxygen). This salad requires a 10-day fermentation process, during which bacteria break down carbohydrates to lactic acid, producing a probiotic end product, rich in beneficial bacteria, vitamins, and minerals.
Benefits: Kimchi is packed with vitamins A B and C, minerals, such as iron, calcium, selenium, and lactobacillus probiotics. Highly beneficial for gut health, and delicious too. This raises the taste and nutrient factor for salads and noodle bowls, and on toast with hummus is our current family favorite.
1/2 white cabbage
2 spring onions
Thumb size ginger piece
2 garlic cloves
chili (1/4 fresh or 1/4 tsp powder)
2 tsp sea salt
You will need: 1 Large mixing bowl, 2 x clean jam jar's with lids
Remove the outer layer of the cabbage and the core (retain these to be used later) Shred finely.
Peel the carrot into ribbons
Slice the radishes into thin rounds
Slice the spring onions down the lengths and cut into strips roughly 1 inch long.
Slice the garlic and ginger into thin slices, and finely slice the chili.
Once the vegetables are prepared, transfer to a large mixing bowl (leaving the chili aside for now).
Add two tsp salt to the veg and with clean hands, start breaking down the veg, by squeezing and folding. Do this for 10 minutes until plenty of liquid forms. This quantity should produce about half a cup of brine.
Add the chili at this stage and transfer to your jam jar's
Cover with the brine, push veg down, so submerged in the liquid. Leave a small gap at the top and apply lid.
Store in a cool dark place for 10 days (opening lid every day or so, to allow gas to escape)
Transfer to the fridge and enjoy.