Kimchi is a classic Korean dish involving fermented cabbage that provides a great boost of vegetable based probiotics.
Here is a quick recipe from the BBC Goodfood for making your own at home
20 mins. *Plus 1hr fermenting
- 1 Chinese cabbage
- 3 garlic cloves, crushed
- 2½ cm/1in piece grated
- 2 tbsp fish sauce (optional)
- 2 tbsp sriracha chilli sauce or chilli paste (see below)
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes coarsely grated
- 2 carrots cut into matchsticks or coarsely grated
- 4 spring onions
- Slice the cabbage into 2.5cm strips. Tip slices into a bowl & mix with 1 tbsp sea salt, then put aside for 1 hr.
- During this time, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly.
- Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
- Serve straight away or pack into a large 1 litre jar, seal and leave to ferment at room temperature overnight, then chill.
This gut loving Kimchi will keep in the fridge for up to 2 weeks, with the flavour improving the longer it’s left.
BBC Goodfood recipe can be found here