This easy recipe will get your digestive juices flowing! The spice makes it super stimulating and the fermentation ensures you produce great gut bugs. Kimchi ticks all the digestive health boxes.
- 1 Chinese cabbage.
- 2 carrots, grated.
- 1 daikon, grated (alternatively 1 apple grated)
- 1/4 cup sea salt.
- 4 spring onions, thinly slices.
- 3 garlic cloves, minced.
- 3 cm ginger, minced.
- 2 teaspoons dried chilli flakes (add more to taste).
- Cut cabbage in half lengthways, then crossways in 3-4cm pieces. Place into a large mixing bowl and sprinkle over salt. Toss and coat cabbage in the salt, place a plate on top to weigh down the cabbage and allow it to sit for 1 hour.2. Drain cabbage from salty water and gently squeeze to remove most of the liquid. Place cabbage back into mixing bowl with the remaining ingredients. Toss with your hands to combine and evenly coate the cabbage in spices.3. Pack the kimchi into 2 x 1 litre sterilised jars, pressing down until the brine (the salty water that has been created in the process) rises over the vegetables. Leave at least 2-3cm of space at the top. Seal the jar loosely with the lid.4. Allow to sit at room temperature for 1 week before sealing tightly and moving to the fridge, where it will last for 3 months.