Kimchi is a fermented Korean classic – a relative of sauerkraut, with bit more bite. This spicy side dish is rich in probiotics, which do loads to help support gut function; this benefit coupled with the savoury flavor will be sure to make you wonder why you weren’t on the kimchi bandwagon earlier (if you weren’t already)!

If you want to ensure you get all the freshness, quality and natural perks this fermented friend has to offer, you can just make it yourself. Our friend Marleen over at Share Love Not Secrets has given us a recipe especially for you. The process is very low-maintenance; it does most of the magic on its own as it ferments – and it’s easy to make double and give the extra as a culinary gift!

Kimchi (Napa cabbage)

*for a 1 – 1 1/2 liter jar of kimchi

What you need:

• large bowl
• strainer
• gloves
• a large jar (or a few smaller jars), totalling up to 1 – 1 1/2 liter

Ingredients

• 1 napa cabbage
• 4 tbsp sea salt
• 4 cloves garlic, grated
• 1 tbsp ginger, grated
• 2 tbsp fish sauce
• 3 tbsp Korean chili
• 1 tbsp sugar
• 1 tbsp miso
• 1 winter carrot, julienne.
• 200 g radish, julienne
• 3 scallions

Directions

1. Cut the cabbages lengthwise in half, and then in quarters. Remove the core and cut the cabbage crosswise in small strips, about 1 1/2 cm wide. Put the cabbage in the large bowl.
2. Add the salt and massage it into the cabbage until the cabbage starts to wilt. Add water and place a heavy plate on top of the bowl, allowing the cabbage to sink into the water. Put something even heavier on top if necessary. Soak for 1 1/2 hours.
3. Mix the garlic, ginger, fish sauce, chili, sugar and miso in a small bowl (or in a kitchen mixer) until the mixture becomes a paste. You can also add a little more chili if you like it very spicy (3 tbsp for a milder version). Then mix the carrots, rettich and scallions into the paste, as well.
4. Put the cabbage in a strainer and wash it thoroughly to make sure that it loses most of its saltiness.
5. Mix the paste and the cabbage, massaging the paste into the cabbage until all of it is covered. Press the cabbage tightly into the jar(s), keeping about 1 cm of space free at the top.
6. Store the jars in a cool & dark place on a plate for 4-5 days, pressing the vegetable mix further down with a spoon each day (the perfect moment to taste the kimchi!) – make sure you open the jar with a towel around it, otherwise the pressure in the jar might startle you.
7. Once the kimchi is ready, it can be stored in the fridge for up to 6 months.

A homemade delicacy for you to enjoy! xx