KIMCHI- fermented Chinese cabbage

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