Not only is fermenting veg a passion of ours, but it's ALSO a great way to preserve the life of the veg whilst creating something delicious to boost your gut health. Here’s our recipe for our Kimchi.⠀⠀⠀

Notes

Use half an apple, lemon or cabbage end for the plug to weigh the veg down under the brine. Some people use sandwich bags filled with water but we prefer a plastic-free, natural solution that works just as well!

1 x sterilised 1L Kilner jar or equivalent (for the fermentation) needed.

Ingredients
1 x napa cabbage; cut in long strips
50g garlic cloves, crushed
50g ginger grated
1 x eating apple, cored and grated
250g daikon, slice into thin rounds
100g radishes, finely sliced
100g carrots cut into matchsticks or coarsely grated
100g spring onions, finely shredded
2 tbsp or 2.5% of the total weight of dry products sea salt (unrefined)
1/2 tbsp smoked paprika
1 tbsp Gochugara red chilli powder

Our kimchi is vegan (no fish sauce used).

Method
1) Slice the cabbage into long strips.
2) Tip into a bowl, vigorously massage with sea salt until the cabbage softens and a brine solution is produced from the water drawn out from the vegetable.
3) Set aside for 1 hr.
4) Meanwhile, make the kimchi paste by blending the garlic, ginger, chilli powder, smoked paprika together in a small bowl.
5) Transfer to a large bowl and toss through the paste, along with daikon, radishes, carrots, apples and spring onions.
6) Pack tightly into a large, sterilised Kilner jar, ensuring you have enough liquid covering the veggies.
7) Plug the top with a cabbage stalk or half an apple seal (swipe to see ours ) and leave to ferment at room temperature for up to 10 days, burping regularly, then chill.
Your Kimchi will keep in the fridge for up to 3 months, and the flavour will improve the longer it's left.