O4 PROBIOTIC KIM­CHI TOASTIE

THIS COM­FORT-FOOD UP­GRADE WILL BOL­STER IM­MU­NITY AND DI­GES­TION. YOU’LL KNOW, IN YOUR GUT, THAT IT’S GOOD

Men's Health (UK) - - Agenda -

IN­GRE­DI­ENTS

SOUR­DOUGH, 2 SLICES • BUT­TER, 1TSP • CHED­DAR & GRUYERE, 50G • SPRING ONION •

FOR THE KIM­CHI

HEAD OF NAPA CAB­BAGE • DAIKON RADISH • SCAL­LIONS, BUNCH • GAR­LIC, 3 CLOVES • INCH OF GINGER, PEELED • CHILLI POW­DER, 3TBSP • FISH SAUCE, 1TSP •

METHOD

1/ Kim­chi can be bought in most su­per­mar­kets, but to prep your own, chop the veg, press out the wa­ter for two min­utes, then mix with the other in­gre­di­ents. Press into ma­son jars with brine and leave to fer­ment for sev­eral days – this process en­riches the mix­ture with ben­e­fi­cial lac­to­bacil­lus bac­te­ria to sup­port your im­mune sys­tem. 2/ But­ter your sour­dough (also probiotic) on one side, then grate the two cheeses, both of which are rich in gut-healthy good­ness. 3/ Fill the bread with the cheese then layer on the kim­chi with a sprin­kle of spring onion. Grill it un­til the cheese melts, then tuck in. A toast to your good health!

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