Kimchi is a staple in some countries around the world, and it's no wonder why! It is super easy to make, packed full of amazing nutrients, and adds lots of flavour to meals.
Wash and slice the cabbage and place in a bowl. Massage the salt into the cabbage until it starts to soften. Cover with a tea towel and let stand for 1-2 hours.
Rinse the cabbage and drain well, then place into a bowl with the grated carrot and diced onion.
Place the garlic cloves, water, tamari and chilli into a food processor and blitz well.
Transfer the processed ingredients into a bowl with the rest of the ingredients. Massage the liquid into the cabbage, onion and carrot.
Transfer the ingredients into a clean air-tight container and push down until the liquid rises to the top. It doesn't matter if not all of the ingredients are submerged in water, the fermenting process will still work.
Place in a cupboard for 7-10 days to ferment.
Serve alongside eggs, roasted vegetables, stir-fries, etc, to add a bit of extra flavour!
Ingredients
Directions
Wash and slice the cabbage and place in a bowl. Massage the salt into the cabbage until it starts to soften. Cover with a tea towel and let stand for 1-2 hours.
Rinse the cabbage and drain well, then place into a bowl with the grated carrot and diced onion.
Place the garlic cloves, water, tamari and chilli into a food processor and blitz well.
Transfer the processed ingredients into a bowl with the rest of the ingredients. Massage the liquid into the cabbage, onion and carrot.
Transfer the ingredients into a clean air-tight container and push down until the liquid rises to the top. It doesn't matter if not all of the ingredients are submerged in water, the fermenting process will still work.
Place in a cupboard for 7-10 days to ferment.
Serve alongside eggs, roasted vegetables, stir-fries, etc, to add a bit of extra flavour!
0 Comments