Kimchi, also spelt kimchee or gimchi, is a fermented Korean staple which you’ll at every traditional meal. Packed with chilli and a certain sourness, it can be made with a variety of different vegetables; this particular recipes uses traditional English vegetables so expect some unusual flavours. But this gut healthy kimchi recipe is still guaranteed to be delicious!
With over 180 variations of kimchi recorded, there’s no right or wrong ingredients. And whereas previously, kimchi used to be stored and fermented in buried pots, often during winter, the good news is that you can make this gut-healthy dish at home, without the need for a garden. Speak to most Korean families and it’s almost guaranteed that they will remember the kimchi-making days, especially in early winter.
One thing we have to warn you about before you start, is that this dish can be super stinky! Many hardcore kimchi makers will even have their own fridge, often outside.
- 1 cabbage
- 1 bulb fennel
- 7 carrots
- 1 bunch spring onions
- 3 cloves garlic
- 2tbsp grated ginger
- 1tbsp Korean pepper powder
- 2tsp paprika
- 2tbsp Himalayan pink salt
- Grate or very finely slice the vegetables and ginger, and place in a large non-reactive bowl (glass works well) and sprinkle all over with the salt.
- Massage firmly for 10 minutes by hand until it has reduced to 1/4 of its volume and has released a lot of liquid. Mix in the remaining ingredients.
- Pack the vegetables tightly into sterilised glass jars and seal – kilner jars are perfect.
- Leave at room temperature for about 3 weeks until you can see bubbles form and it becomes ‘lively’. Open the jars periodically to release the build up of gas.
- Taste from time to time and refrigerate once the desired level of tartness is achieved.
- Enjoy your gut healthy snack!