Fermented foods are all the rave at the moment and when it comes to Kimchi there is little we don’t want to rave about! As well as bringing an exotic blend of korean flavour to your dish, Kimchi is also packed with probiotics for a healthy gut.
We found this simple recipe online, tested it out and can give the thumbs up.
Prep time
35 minutes
Total time
48 hours to ferment
Yields
5 cups
Equipment you’ll need
- Chef’s knife
- Large mixing bowl
- Small mixing bowl
- Food prep gloves
- Strainer
- Cutting board
- 6-cup Mason jar with lid
Ingredients
- 2.5 lbs. Napa cabbage, stemmed and cut lengthwise
- 6 to 8 cups + 1 tablespoon water, filtered or distilled*
- 1/4 cup + 1 tablespoon kosher or sea salt
- 5 garlic cloves, minced
- 2 daikon radishes, trimmed and cut into matchsticks
- 1 bundle scallions, trimmed, cut into 1-inch sections
- 1 tablespoon fresh ginger, grated
- 3 to 5 tablespoons coarse Korean red pepper flakes*
- 1 teaspoon white sugar
- 1/2 nori sheet, torn into small pieces*
For cooking directions check out Mother Nature Network >
