DIY kimchi

Fermented foods for a happy gut? Try kimchi. This traditional Korean side dish is made by fermenting vegetables with a mix of spices and seasonings – to create a deliciously tasty, crunchy and flavoursome snack.

Fermentation – which involves naturally preserving vegetables through the action of lactic acid bacteria, gives kimchi its distinctive tangy flavour and impressive umami notes. Similar to sauerkraut.

We love how versatile homemade kimchi is – and not to mention, how simple it is to make. You can adjust the spice level and saltiness – and even experiment with adding other vegetables. Leftover veggies are a great place to start. It’s also rich in fibre – and is a great source of probiotics.

Plant-based? This recipe is  vegan and vegetarian friendly – omitting the traditional use of shrimp paste.

Ingredients:

Vegetables

• 1 medium cabbage 
• 2 Tablespoons Claridges Botanicals Natural Sea Salt & Kelp
• 1 cup daikon, thinly sliced 
• 2 medium carrots, thinly sliced 
• 6 spring onions, thinly sliced 
• 1 green apple, thinly sliced (optional)

Spice Paste

• 3 cloves garlic 
• 3cm fresh ginger root 
• 1cm fresh turmeric root 
• 2 teaspoons ROAR Organic Artisan Coconut Sugar
• 1 teaspoon Claridges Botanicals Natural Sea Salt & Kelp
• 1-2 teaspoons cayenne pepper (adjust to preferred spice level) 
• 1 Tablespoon paprika powder 
• 1 Tablespoon turmeric powder 
• 2 tablespoons water

Method:

1. Dice the cabbage and rinse under cold water to remove any dirt. Add to a mixing bowl with salt and mix well until it’s thoroughly coated. Pour over 4 cups of cold water and place a heavy plate on top to weigh the cabbage, ensuring it is fully submerged. Set it aside for a minimum of 1 hour. 
2. Sterilise two large 1-litre jars and set aside.
3. Meanwhile, prepare the remaining vegetables by slicing the daikon, carrot, and apple (if using) into rustic matchsticks. 
4. To make the spice paste, add the garlic, ginger, turmeric, kelp salt and coconut sugar into a food processor along with the spices and two tablespoons of water. Blend until you reach a paste-like consistency, and everything is well incorporated. 
5. Once the cabbage has been soaking for at least one hour and has softened, rinse it under cold water and let it drain. Squeeze off any excess water. 
6. Toss the cabbage and prepared vegetables in a large mixing bowl. Add the spice paste and mix well using tongs (or your hands). Once the vegetables are evenly coated with the paste, transfer the kimchi mixture into the sterilised jars. Use a spoon to compact it and remove as many air pockets as possible. 
7. Seal the jars tightly and set them aside to ferment at room temperature for 24-36 hours. Check the kimchi once a day and press down as needed; the vegetables will soften and release additional liquid. Taste test as you go. The kimchi is ready to enjoy once you are satisfied with the flavour. 
8. Refrigerate and consume within 2 months.

Makes 1.5-2 litres | Prep time: 1 hour | Fermentation time: 24-36 hours

Dietary: Vegan | Gluten Free | Dairy Free | Refined Sugar Free | Keto