NOURISH YOUR GOOD BACTERIA!

Boost your gut health with your own fermented kimchi in this delicious recipe from The Gut Stuff (gutstuff.com)

KIMCHI GRAIN BOWL Serves: 2

Per serving: 383 calories,

26g protein, 35g carbs (4.1g sugars), 13g fat (2.4g saturates), 7g fibre Ingredients: 200g tofu, sliced 2 tbsp tamari

2 garlic cloves, sliced

1-inch ginger, grated

160g cooked brown rice

120g cooked quinoa 1 tbsp sesame oil Topping: 150g kimchi

80g kale

3 spring onions, sliced 1 tbsp lime juice

1 tbsp sesame seeds Cook rice and quinoa as per the packet instructions. Add 2 tbsp tamari to a bowl, add the sliced tofu and coat evenly.

Heat a frying pan to a medium-high heat and add oil. Add the tofu slices and cook on each side until golden. Turn down to a medium heat, add the garlic and ginger, cook for 1 minute. Remove the tofu from the pan, set aside. Add the kale to the pan with the remaining tamari, cook for 2 minutes.

Divide the cooked rice and quinoa into bowls. Top with tofu, kimchi, kale, spring onions and sprinkle with sesame seeds. Add lime juice and serve immediately.

To make the kimchi

2 tbsp sea salt

1L water

1 Chinese leaf cabbage, cut into 5-6cm strips

2 carrots, grated

1 bunch spring onions, chopped

100g radishes, thinly sliced

100g fresh ginger

6 large garlic cloves

2 red chillies

2 shallots

1-3 tbsp Korean chilli flakes or cayenne pepper, to taste 2 tbsp tamari (optional)

Wash a 1L jar in hot soapy water, then sterilise it in the oven at 100°C for 15-20 mins. Leave to cool.

Make a brine by mixing the water and salt. Stir well to ensure the salt is dissolved. Place the cabbage into a large bowl and pour over the brine to cover the leaves. Cover the bowl with cling film and leave at room temperature overnight. The following day, drain the cabbage and reserve the brine.

In a blender, make a paste with the ginger, garlic, red chilli, shallot and chilli flakes. Transfer the paste to a large mixing bowl with your brined cabbage leaves and add the carrots, radishes, spring onion and tamari (if using).

Using rubber gloves, massage the mixture into the vegetables for 5-10 minutes.

Pack the vegetables tightly into the jar and cover with a little reserved brine. Place a weight over the top to ensure everything stays beneath the water line, and securely cap the jar with a burping lid.

Store at room temperature. After 7 days, it should be salty, pleasantly sour and a bit crunchy, with its flavours melding together harmoniously. You can ferment it for up to 14 days in total, and when the taste is to your liking, replace the burping lid with a normal cover and store in the fridge for up to four months.