Studies show that consuming kimchi has a beneficial effect on gut bacteria. A raw and unpasteurised fermented probiotic food.
It is easy to make and as little as one tablespoon a day offers benefits to the gut microbiome.
SPICY KIMCHI RECIPE
- 1 white cabbage
- 3 organic carrots
- 1 bunch of spring onions
- 1 bunch of radishes
- 2 inches of ginger
- 4 cloves of garlic
- 2 tablespoons of Aleppo chilli flakes (or other medium heat)
- 6 teaspoons of sea salt
Finely slice the cabbage and spring onions, grate the carrots, radishes, ginger and garlic.
Stir everything together in a large roasting tray along with the chilli flakes. Using a potato masher, mash all the ingredients for 5 minutes. Liquid will come to the surface and then leave for one hour.
Use a large pickling jar with a screw lid and pack all the ingredients in to it, pushing down with the end of a rolling pin until liquid comes above the vegetables.
Leave the jar at room temperature with the lid on, but not fully turned, on the worktop for 3 days.
Don’t worry if you hear some hissing noises. This is it fermenting!
Put in the fridge where it will last for about 2 weeks.
Enjoy a few tablespoons a day as a side dish.