Kimchi

Fermented foods are having a moment. They contain friendly bacteria which are helpful to your gut. If you have had alot of antibiotics in recent times, consumed a high amount of alcohol or have not been eating a great diet, your gut may be low in good bacteria. Kimchi is a natural probiotic eaten by Korean’s, similar to sauerkraut in parts of Europe but with spice. You can change the quantity of chilli in this recipe according to your taste. I like mine hot! Fermented foods are not suitable for everyone; see a Registered Nutritional Therapist if you react to fermented foods or need guidance.

This recipe is from Susan Davis Nutrition. Susan got me into fermented foods after I attended one of her workshops. Her recipe recently made it through to the final of the Nourish Awards. Congratulations Susan!

Ingredients

• 1 chinese cabbage chopped

• 1 mooli sliced

• 2 carrots sliced

• 6 scallions or 1 white onion sliced

• 2 tspn chilli powder

• 2 tspn chilli flakes (I used smoked)

• 5 cloves garlic

• 2 large thumbs grated ginger

• 5 tbspns liquid aminos or tamari

• 1 tbspn palm or caster sugar

• Sterilised Kilner jar.  I use a 2L but 1L is sufficient

Steps

1. Wash and chop the veg.

2. To make paste, add grated ginger, minced garlic, chillis, aminos and sugar.  Mix well.

3. Wearing gloves, add veg to paste, massaging well. Water will begin to release.

4. Add to a Kilner jar, min 1 litre and press down until the water comes to the surface.  Repeat after one hour. Cover with parchment or saucer and add a weight.  Seal and leave at room temp for 5 to 7 days.  Afterwards refrigerate and consume within one month.