Kimchi

A traditional Korean ferment, packed full of probiotics

Ingredients

1 cabbage
6 cloves garlic
1 thumb sixe piece of ginger
2tsp caster sugar
1tbsp gochujang
200g daikon
6 spring onions

Method

Quarter cabbage, cut out the hearts and then chop into even pieces
Cover generously with salt and mix well to combine
Set aside for 2 hours
Meanwhile, chop garlic and ginger and place into a food processor with sugar and blitz into a smooth paste
Add gochujang and mix to combine
Rinse and drain cabbage, let sit in colander for 30 mins
Prep remaining veg, cutting into similar size pieces, then add to salted cabbage
Mix in a large bowl and add the gochung paste
Mix thoroughly – best using your hands – and then pack into a clean, sterilised jar
Place in a cool, dark spot for a week to allow the fermentation to commence
Ready to consume any time on from this. Will keep up to 4 months