Kimchi is a Korean national dish of fermented cabbage and other veg (a sort of sauerkraut with added pizzaz!). South Koreans consume about 40lbs (18kg) per person per year and it’s one of the reasons they don’t have an obesity problem. Kimchi is a great source of Vitamin A, and just one serving delivers over 50% of your vitamin C requirement for the day. It’s also a great source of B1 (Thiamine) and B2 (Riboflavin), has a high concentration of dietary fibre and is a terrific source of calcium and iron. The best thing about it is that it contains a natural probiotic – Kimchi Lactobacillus which is a wonderful way of improving your gut flora and digestion. There are many variations of this recipe and here’s my take on it. Like many dishes that are exceptionally good for you, Kimchi is an acquired taste but please try it. Personally, I love it and can’t seem to get enough of the stuff!
1⁄2 white cabbage
4 radishes grated
1 carrot grated
1⁄2 white onion (optional) 2 spring onions
3 garlic cloves (crushed)
1 thumb-sized piece of ginger (peeled) 1 tbsp fish sauce
11⁄2 tbsp rice vinegar
1 tbsp tamari
1 tbsp chilli sauce or chilli paste
1 tbsp coconut sugar (if you don’t have coconut sugar use brown sugar)
Slice the cabbage into strips and put it in a bowl with 1 tbsp of Himalayan salt or sea salt then set it aside for an hour. To make the Kimchi paste – get another bowl and put in the crushed garlic, finely chopped ginger, fish sauce, chilli sauce, sugar and rice vinegar and mix together. If you want to make a very paste-like texture, use a blender. Add the paste along with grated radishes, carrot and chopped spring onions. Pack tightly into a jar (preferably an air tight jar) filling it to the top and seal tightly. Leave to ferment at room temperature overnight, then chill in the refrigerator where it will keep for up to two weeks. The flavour will improve the longer its left so try to leave it for a week before getting stuck in.