Easy Gut-Loving Kimchi

The wildly popular kimchi is a trend worth diving into. This Korean fermented cabbage not only has a powerful and gorgeous flavour, but it’s an incredible gut healer due to its lactobacilli (good bacteria), aiding digestion and immunity.

Serves 10-12

1 head napa or savoy cabbage,

roughly chopped ¼ cup sea salt 5 cloves garlic, thinly sliced 2 tbsp grated ginger 2 tbsp water 1 tsp raw sugar 3 tbsp Korean chilli flakes

( gochugaru) 1 cup daikon radish, cut

into match sticks 2 spring onions, thinly sliced Place cabbage and salt in a large bowl. Using your hands, gently massage the salt into the cabbage leaves. After 5-10 minutes of massaging, cover the cabbage with water, put a plate over the bowl and leave for 2 hours. To make the paste, place garlic, ginger, water, sugar and chilli flakes in a food processor. Blend for up to 10 minutes until a smooth paste has formed. Refrigerate until you’re ready to combine it with the cabbage. Rinse cabbage thoroughly and leave to drain in a colander for 10 minutes. In a large bowl, mix together drained cabbage, paste, daikon radish and spring onions. Using your hands is a good option to ensure everything is mixed thoroughly but wearing gloves may be preferable. Once the paste and vegetables are combined, pack mixture into a clean, dry medium-sized jar. Press down on the vegetables so they are covered in at least 1cm of liquid with 1cm of head room left in the jar. Seal the jar and let it sit in a dark, warm place for 2-3 days. Check your kimchi daily to taste it and press the vegetables down with a clean spoon or finger to ensure they remain submerged in brine. You will start to see bubbles forming as it ferments and the liquid may rise further – place a bowl under the jar to catch any liquids that may seep out during fermentation. Once the kimchi tastes sour enough for your liking, wipe any liquids off the outside of the jar with a hot cloth and place the kimchi in the fridge. It can be eaten straight away or left to develop for 1-2 weeks.