Easy Kimchi Kimchi

INGREDIENTS

  • 1 large white cabbage head (about 750g)
  • 1 carrot, grated

  • 2 tablespoons ginger, grated

  • 4 teaspoons sea salt
  • 1 red chili, chopped

  • 1 small onion, sliced

  • 3 cloves of garlic, sliced


INSTRUCTIONS

  1. Firstly, remove the outer leaves from your clean cabbage and discard. 

  2. Cut out the core, in one piece, and set aside (it will be used later). 

  3. Slice the cabbage into manageable bite-size pieces (I like to use the shred or blade 
attachment on my food processor - saves A LOT of time). 

  4. Put the cut cabbage, carrots, garlic and onion into a bowl big enough to leave 1⁄3 space free 
for mixing. Add the salt, mix well and then massage into the cabbage. 

  5. Crush the vegetables with your hands to soften and release the juices (I use the head of a rolling pin to crush them down into the bowl). This could take 5 -10mins depending on the 
strength of your hands. Or you can gently mix the salt into the cabbage and allow it to sit for 
20 mins. This will help to soften the cabbage before you start to crush it. 

  6. Once you start to see juices in the bottom of the bowl and the cabbage seems to be more 
like a “steamed or cooked” consistency, you can stop massaging. Then add the chili and 
ginger and mix through. 

  7. Pack your massaged cabbage into your clean 1 litre jar, using your fist to really pack the 
cabbage down and see those juices rising up the sides of the jar. Pack the cabbage in tight, 
leaving a 5 cm gap at the top of the jar to allow for the juices to rise. 

  8. Place the core of the cabbage on top of the mixture. When you clamp the lid of the jar down, 
the core will press the mixture down and help the juices to rise up above the cabbage. 

  9. Leave to ferment in your cupboard for 3-4 days. Then taste it – it should be mildly tangy. If 
so, you can eat it then, or carry on fermenting it for a week or two, depending on how strong 
you like it to taste. 

  10. Once you are happy with it, transfer to the fridge to stop the fermenting process. It will keep for many months in the fridge.

 

Whatʼs nourishing about this recipe...

Kimchi is made by lacto-fermentation, a process that kills off harmful bacteria but produces Lactobacillus bacteria (the good guys!). It provides a great source of beneficial bacteria, which supports gut health and immune function. This spicy dish is also a great way to stimulate digestive secretions, aiding digestion.

The fermented cabbage provides great source if vitamin K2, which helps to move calcium into the bones and teeth but also removes calcium from unwanted areas, such your arteries and soft tissues.

Kimchi is also a superior source of vitamin C. When you ferment vegetables, their vitamin C and antioxidant levels increase by at least 100%.