Kimchi

Make a big jar of this and have it with everything! The benefits of fermented veggies to your gut microbiome are plentiful. You can tailor the spices to suit your palate from a mild more sauerkraut pickle to the full Korean chilli explosion!

Ingredients: 1 head of Chinese Leaf * 1 large carrot, thinly sliced * 1/2 daikon radish or small bunch of red radishes * * 2tbs coarse sea salt * 3 cms fresh ginger, chopped * 3 cloves garlic, crushed * 2tsp chilli flakes OR 1 tbsp sriracha sauce * 1 fresh chilli, finely sliced * 1 tbs fish sauce * 1 tbsp sugar * 2 tbs rice vinegar *

Method:

Slice the Chinese leaf lengthways in 1/4s, remove the core, then slice across ways into 4cm slices * place in a large bowl & sprinkle over the salt * using your hands, crunch the leaves up til they start to soften & release, cover & set aside for 1 hr +


Combine the sugar, chilli, vinegar, fish sauce, garlic & ginger in a bowl. Add the carrot & daikon or radish.


Thoroughly rinse the Chinese leaf, drain & add to the other ingredients * mix throughly & spoon into a large clean jar * make sure there's enough liquid to cover it all - if not add a little & push the mixture down.


The Kimchi will be ready in about 4 days - and can be kept in the fridge for several weeks ;-)