Easy Kimchi - another fermented food so yummy for you and your gut!

1/2 wombok/napa cabbage
2 teaspoon salt
1 tbsp soy sauce or tamari
1 tbsp raw cane sugar
1/8 cup filtered water
15g ginger
3 cloves garlic
1 tbsp hot chilli flakes or more if you like it HOT

Chop cabbage into pieces. In a large bowl, massage leaves gently with salt for a minute or two until cabbage becomes supple. Using a colander, rinse salt from cabbage under cold running water. Dry cabbage as best you can in clean tea towel, paper towels or salad spinner.
Blend all other ingredients into a paste.
Layer cabbage and dressing in a large clean jar. Cover with a couple clean paper towels and a rubber band and the lid. Leave to ferment at room temperature for a few days or a week until tasting and smelling tangy and fermented. When ready, store in the fridge with a lid for up to a month. As with sauerkraut each day push the cabbage down to ensure it is submerged in the liquid to avoid any mould developing. Ensure all equipment used is very clean to avoid contamination.

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