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Gut Loving Kimchi by BBC Goodfood

Kimchi is a classic Korean dish involving fermented cabbage that provides a great boost of vegetable based probiotics. Here is a quick recipe from the BBC Goodfood for making your own at home

Serves:

10-15 servings

Preparation time: 

20 mins. *Plus 1hr fermenting

INGREDIENTS

  • 1 Chinese cabbage
  • 3 garlic cloves, crushed
  • 2½ cm/1in piece grated
  • 2 tbsp fish sauce (optional)
  • 2 tbsp sriracha chilli sauce or chilli paste (see below)
  • 1 tbsp golden caster sugar
  • 3 tbsp rice vinegar
  • 8 radishes coarsely grated
  • 2 carrots cut into matchsticks or coarsely grated
  • 4 spring onions

PREPARATION

  1. Slice the cabbage into 2.5cm strips. Tip slices into a bowl & mix with 1 tbsp sea salt, then put aside for 1 hr.
  2. During this time, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
  3. Rinse the cabbage under cold running water, drain and dry thoroughly.
  4. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions.
  5. Serve straight away or pack into a large 1 litre jar, seal and leave to ferment at room temperature overnight, then chill.
This gut loving Kimchi will keep in the fridge for up to 2 weeks, with  the flavour  improving the longer it’s left.   BBC Goodfood recipe can be found here