Spicy Kimchi

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

Ingredients

• 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

Method

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.