KIMCHI

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MAKES ABOUT 1 LITRE (35 FL OZ/4 CUPS)

Fermented foods are nature’s newest oldest superfoods, and their tangy flavours and spicy kick make them a perfect accompaniment to a meal once your gut is healed. Kimchi, a traditional Korean fermented food, offers a diverse range of wild bacterial strains that will benefit your inner ecology.

You’ll need two sterilised wide-mouthed, 1 litre (35 fl oz/4 cup) capacity glass jars with lids (Mason jars).

1 small green cabbage, roughly chopped

1 daikon (mooli), peeled and grated

2 carrots, peeled and grated

1 zucchini (courgette), grated

30 g (1 oz/¼ cup) chopped spring onions (scallions)

2.5 cm (1 inch) piece ginger, peeled and grated

2 garlic cloves, crushed

1 heaped tablespoon chilli flakes

35 g (1¼ oz/¼ cup) finely ground Celtic sea salt

Combine the cabbage, daikon, carrot and zucchini in a glass mixing bowl. Add the spring onion, ginger, garlic, chilli and salt, then massage the vegetables, using your hands, for about 4 minutes or until softened. Set aside for an hour or so to allow the salt to draw the moisture out of the vegetables.

Spoon the vegetables and liquid into the sterilised jars, pressing down to pack firmly and leaving 2.5 cm (1 inch) at the top to allow for expansion during fermentation. Put the lids on, seal tightly and write the date on the jars.

Store in a cool, dark, dry place for 3 days or until bubbles start to form. Transfer to the fridge and enjoy for up to 8 weeks.

SUPERCHARGED TIP

Always use a clean spoon each time you remove a little of any preserve from its jar.