Making your own probiotic kimchi couldn’t be simpler than this…

Ingredients:

1/2 head of white cabbage
2 carrots (parsnips also work well)
Small bag of red radish
1 small celeriac (optional)
1 small yellow onion
2 inch square of fresh ginger
4 cloves garlic (optional)
1 teaspoon dried chilli flakes
1 tablespoon of salt
1/4 to 1/2 cup of filtered water or sauerkraut juice
One large or two smaller jars

Directions:

1. Using the shredding/grating function on your food processor, or using a hand grater, grate all the vegetables.
2. Place all but the water into a large bowl and massage the salt thoroughly through the vegetables.
3. Using either a kraut pounder or the end of a rolling pin pound down the vegetables until the juices are released, this should take around 10/15 mins. Or you can continue to squeeze/massage the juices from the mixture
Put the vegetable mixture into your chosen jar(s).
4. If the brine mixture from the vegetables does not completely cover the vegetables then top up with water until it does.
5. Add a cabbage leave to the top of your vegetable mixture and weigh down with a boiled stone or a kitchen weight, make sure everything is just under the water/brine level, so that it does not go mouldy.
6. Put the lid on the kimchi and place in a cupboard for a minimum of 1 week, preferably longer. You will need to ‘burp’ the jar (open it to let the pressure out) once a week. It will taste stronger the longer you leave it.
7. Once opened, leave in the refrigerator and add to the side of just about any hot or cold dish for a super-charged meal.

I like to shred my kimchi (as above), but there are many different ways to make it, see some of the below links for more options.

The health benefits of kimchi here
9 surprising benefits of kimchi here
How to make kimchi here
Crazy Korean kimchi recipe here