O4 PROBIOTIC KIMCHI TOASTIE
THIS COMFORT-FOOD UPGRADE WILL BOLSTER IMMUNITY AND DIGESTION. YOU’LL KNOW, IN YOUR GUT, THAT IT’S GOOD
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 •
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!