Kimchi is a popular Korean dish. So popular in fact that Koreans say ‘kimchi’ instead of ‘cheese’, when getting their pictures taken.
It’s loaded with vitamins A, B and C, but it’s biggest benefits come from the ‘healthy bacteria’ called lactobacili found in fermented foods (also found in yoghurt), which help with digestion.
Serve it as a side dish, add it to scrambled eggs or top baked potatoes or squash with it.
1 small head of green cabbage cored and shredded
2 tbsp salt
1 small onion, diced
2 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chili flakes or chili sauce
1 tbsp organic cane sugar
2 tbsp Bragg soy sauce
2 tbsp organic olive oil
Put the shredded cabbage in a colander and toss with the salt.
Leave the cabbage in the colander for 2 hours to wilt.
After that time, rinse the cabbage well to remove the salt.
I recommend soaking the salted cabbage in water for 30 minutes and then rinsing it again, just to ensure that the salt is out (the first time I made this kimchi it was a bit on the salty side).
Let the rinsed cabbage drain well.While the cabbage is wilting in the salt, mix together the other ingredients in a bowl.In a large bowl add the cabbage and mixture of other ingredients together.
Stir well and store in a container in the fridge.
It will store over a week in the fridge.