1 Red cabbage
3 Purple carrots
1 Daikon radish
1 Large red onion
2 Garlic cloves
2 cms Root ginger
3 tbsp Sesame seeds
A pinch Seaweed flakes
1 tbsp Dried chili flakes
1 tbsp coconut sugar
2 tsp Sea alt
2 2L fermenting jars
Quarter the cabbage and remove the stalk. Shred thinly and transfer to a large bowl.
Wash and shred the carrots and daikon radish. Slice the onion thinly and peel and mince the garlic and ginger. Add to the cabbage.
Mix all the remaining ingredients with the shredded vegetables and let sit for an hour or so.
Wash and rinse a large Kilner jar with hot water and non-bacterial dishwashing liquid.
Press down all the ingredients into your clean Kilner jar and ensure they are covered with the liquid they have released. Hold the vegetables down with a freezer bag filled with water to avoid contact with air.
Cover with a tea towel and leave to ferment for at least 3 days at room temperature. Your kitchen is a great place so you can keep an eye on it!
You can also buy jars with a special lid to let the fermenting gasses out.
They are quite handy as they reduce any unpleasant smells and prevent overflowing.
After 3 days, have a taste and if you’d like a little stronger, let if ferment for an extra day or two. Close the jar with a tight-fitting lid and keep in your fridge,
This kimchi will keep in the fridge indefinitely as it is a fermented food and therefore a live one!
Open and reseal the jars once daily for the first few days of refrigeration to release any gas.
Kimchi is amazing with leftover, on its own or with eggs and avocado for a quick lunch!
Cabbage is high in VITAMIN C and antioxidants compounds called glucosinolates that research shows may help to prevent some cancers
Onions contain fibre to help intestinal transit and prebiotics which feed the beneficial bacterial in your gut.
Garlic is high in an important antioxidant, VITAMIN C which also supports the immune system. Laboratory tests indicate that garlic has anti-inflammatory properties and may help modulate the immune system.
Carrots contain good levels of BETACAROTENE, an antioxidant responsible for their bright orange colour that the body can transform in vitamin A. VITAMIN A is fundamental to maintain good vision in poor lighting conditions as well as keeping healthy skin and act as anti-oxidant to protects our bodies from the damage generated by free radicals. Carrots are high in FIBRE that helps intestinal health & transit fatty acids. Carrots contain VITAMIN C that supports the immune system and β CAROTENE a powerful antioxidant. Our bodies can produce VITAMIN A from β CAROTENE to support vision.DOWNLOAD THIS RECIPE