
Kimchi is a Korean dish of fermented Chinese cabbage full of probiotics, low in calories but packed in flavour. I am obsessed with it and pretty much eat it with every meal. I would also recommend Kimchi if your body cannot tolerate sauerkraut as the Chinese cabbage is more easily digestible.
PREPARATION: 6 HOURS FOR CABBAGE + 15 MIN
NEED 1 WEEK TO FERMENT
INGREDIENTS for 1000gr portions
400gr Chinese leaf cabbage
2 carrots, grated
1 of either daikon/kohlrabi/radishes/, grated
3 cloves garlic, grated
1 small piece of ginger, grated
1/2 bunch spring onions, chopped (even the green part)
2 tablespoons fish sauce
2 tablespoons apple cider vinegar
1 tablespoon Korean red chilli (gochugaru)
1 teaspoon sea salt
- Chop the cabbage and wash well, then put in a large bowl and place salt on top
- With your hands, massage the salt into the cabbage
- At this point the cabbage will half in size and will start producing water
- Let the cabbage soak overnight or for 4-6 hours
- To the cabbage bowl, add the carrots, vinegar, daikon, garlic, ginger, red chili, spring onions and fish sauce
- Mix well and then place in a large glass jar and cover with either the end of an old tight or with a muslin cloth
- Leave outside for 2 days while shaking the jar once a day (before shaking put the lid on, then take lid off)
- When you can smell and see that the kimchi started fermenting, place in fridge
- The kimchi is normally ready in 7 days
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 10.5 |
fat | 0.1 |
of which saturated | 0.0 |
carbohydrates | 1.7 |
of which sugars | 1.0 |
fibre | 0.5 |
protein | 0.5 |
salt | 0.2 |
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