If you’re serious about gut health, you need to become acquainted with the wonderful world of probiotics and fermented foods.
There is growing evidence that fermented foods, such as kimchi, may improve intestinal health and, as a result, support the immune system and anti-inflammatory responses. Kimchi can also boost the levels of good bacteria in the gut, which is why it makes for an ideal home recipe.
Preparation
20 MINS (plus 1 hr salting and overnight fermenting)
Makes enough to fill a 1-litre jar, which will serve 8 as a side portion
Ingredients
1 Chinese Cabbage
3 Garlic Cloves, Crushed
1 Knob Ginger, Grated
2 Tbsp Fish Sauce (optional)
2 Tbsp Chilli Paste
1 Tbsp Golden Caster Sugar
3 Tbsp Rice Vinegar
8 Radishes, Coarsely Grated
2 Carrots, Coarsely Grated
4 Spring Onions, Finely Shredded
Method
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr.
- Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (optional), 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 mix through the paste, as well as the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill.
- Kimchi will keep in the fridge for up to 2 weeks; the flavour will actually improve with time.
Be sure to share your Kimchi with us using the #hashtag #nuafertilitykimchi. We’d love to see your tasty creations!
