I’ve been trying some different kimchi recipes and this is one of my favourite. It’s soooo tasty, yet still super easy to make.
It’s high in probiotics and incredibly nutrient dense. It will help the health of your digestive system and assist the body to detox, among the many other health benefits.
Ingredients
1/2 a large cabbage, chopped into inch squares
1 red pepper, chopped into inch squares
1 yellow pepper, chopped into inch squares
1 bag of radish, sliced
1 bunch of spring onions, chopped
2 leaks, cut length-ways and then chopped
2 inchs of ginger, grated
2 garlic cloves, grated
4-6 tbsp. of chill powder (more if you prefer it hotter)
4 tbsp. of miso paste
3 tsp. of Himalayan or Sea-salt
2 tbsp. of seaweed flakes (optional, but it my mind highly desirable for taste and nutrient content)
Directions:
- Chop everything as directed above and add to a large bowl
- Add the salt and seaweed and mix well, cover and leave for 30 mins
- Stir well, cover and leave for another 30 mins
- Stir well one last time, cover and leave for another 30 mins
- Add the miso paste a little at a time and mix really well
- Add the chill powder and again mix well
- Add all the ingredients to a large mason jar (or a couple of smaller one’s)
- Pack down tightly and add a little fresh water to fill up any air gaps
- Weigh everything down under the water level (making sure there is at least 2 cm air gap at the top of the jar)
- Leave on your kitchen side (not in direct sunlight) for a min of 5 days (I prefer twice this time for a stronger kimchi)
- Make sure to burp (open the jars) each day to release any gases that will build up)
- Place in a fridge and start consuming when ready
Here’s one of my other Kimchi recipes for you to try here.
Want to learn more about fermenting? Check out my fermenting playlist here.