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Kimchi

11 Aug 2021 by Stephen Duncan

A tasty blend of cabbage, carrots, radish, onions, bell pepper, ginger, chilli and garlic, Kimchi is perfect as a side dish, in salads or for an added kick in stir-fries, noodles and rice. It’s high in fibre and, as it’s fermented, provides beneficial bacteria for gut health.


SERVES: 8      READY IN: 30 MINUTES


Ingredients
  • 4 cups Green Cabbage (tightly packed)
  • 6 stalks Green Onion (diced)
  • 1 Carrot (large, grated)
  • 1 cup Radishes (grated)
  • 4 Garlic Cloves (minced)
  • 3 tbsps Ginger (peeled and grated)
  • 1 tbsp Sea Salt
  • 1 tbsp Red Pepper Flakes
Method
  1. Core and finely slice your cabbage. Place in a mixing bowl with all ingredients. Using your clean hands, massage the salt into the cabbage and vegetables until it starts to soften (5 to 10 minutes). Set aside and let rest for 10 minutes then massage again for another 5 minutes.
  2. Transfer the kimchi into sterilized jars, leaving an inch of space at the top. Pack it down into the jar until the brine rises to cover the vegetables. Seal the jars with sterilized lids.
  3. Let it ferment at room temperature for 3 to 5 days. It may bubble and that is normal. Check on your kimchi everyday and re submerge the vegetables under the brine if they rise.
  4. Taste your kimchi on day 3. If it tastes ripe, transfer it to the fridge. If not, let it ferment another day or two.
  5. Enjoy kimchi right away or let sit for another week or two for extra flavour

Tips

Serve it with burgers, salas, rice or noodles.


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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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