Kimchi


Kimchi is great for gut health, and because its fermented, the carbs are super low.

Ingredients:

1 whole Napa/Chinese cabbage
12 radishes
1/4 cup salt
50ml fish sauce
60ml sriracha
3 whole chillies
5 spring onion
1 tbs crushed chilli dried
2 tbs apple cider vinegar
1 tsp honey (it ferments away!)
2 tbs garlic
2 tbs ginger

Method:

Wash, chop and soak cabbage in 1/4 cup salt and water to just cover the cabbage. Weight it down with a plate so its all covered.


While the cabbage soaks for two hours, slice the radish and spring onion finely - set aside.


In a bowl, mix together fish sauce, chopped garlic, chopped ginger, chillies dried and fresh (chopped), apple cider vinegar, Serra cha and honey.


Once the two hours are up, rinse the cabbage thoroughly under clean water.

Add the sauce mixture to the cabbage and ensure it is all coated.
Add the spring onion and radish and mix till combined.

Press the mixture down into bottles - as tight as it can go, and fill right to the top.
Seal.
In a few hours, press down again, being careful not to mess the liquid.

Allow to ferment for atleast 7 days at room temperature, after which you can refrigerate.

Enjoy!

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