Fermented foods are certainly having a moment – grocery stores are full of kefir, kombucha, and kimchi. There is increasing evidence that consuming these foods is highly beneficial to the digestive system, and that this has knock-on benefits for our general health, too. Read on for a recipe for homemade kimchi, and three ways to eat it.
- 1 medium head cabbage, cut into 2 inch wide strips
- 1/4 cup iodine-free sea salt
- 1 tablespoon grated garlic
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon granulated sugar
- 2 tablepoons fish sauce
- 1 to 5 tablespoons Korean red pepper flakes
- 3 carrots, sliced into matchsticks
- Place the cabbage in a large bowl and sprinkle with the sea salt. Massage the salt through, then cover and leave to stand for 2 hours.
- Rinse and drain the cabbage thoroughly.
- In a large bowl, add the garlic, ginger, sugar, and fish sauce, and stir into a smooth paste. Stir in the gochugaru.
- Combine the cabbage and carrots with the spice paste, stir well.
- Pack the kimchi into a 1-quart jar. Press down until the brine rises to the surface and covers the vegetables. Seal the jar.
- Let it ferment for 1 – 5 days. Check it daily by opening the jar, making sure that all the vegetables are submerged under the brine. Taste it until it is to your liking, then transfer to the fridge.
Scrambled Eggs With Kimchi
In the last moments of cooking your scrambled eggs, stir a tablespoon or two of kimchi through the mix – it will lend a delicious salty, fiery twist to your eggs.
Grilled Cheese Kimchi
A classic for a reason – the cheese and the kimchi were meant to be together. As you layer cheese on the bread before grilling, add a tablespoon of kimchi, too.
Fresh and tangy, you won’t be able to get enough of this salad. Use any salad leaves you like, dress with peanut oil and white vinegar, stir two tablespoons of kimchi through and enjoy!