Kimchi

by | Mar 23, 2020 | 0 comments

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.

Yields20 ServingsDifficultyBeginner
Ingredients
 1 green cabbage, cut into chunks (approximately 3cm x 3cm)
 3 brown onions, diced
 3 carrots, peeled and grated
 5 cloves garlic
 1/2 cup filtered water
 2 tbsp tamari or coconut aminos
 4 bird's eye chillis, ends cut off and de-seeded
Directions
1

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.

2

Rinse the cabbage and drain well, then place into a bowl with the grated carrot and diced onion.

3

Place the garlic cloves, water, tamari and chilli into a food processor and blitz well.

4

Transfer the processed ingredients into a bowl with the rest of the ingredients. Massage the liquid into the cabbage, onion and carrot.

5

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.

6

Place in a cupboard for 7-10 days to ferment.

7

Serve alongside eggs, roasted vegetables, stir-fries, etc, to add a bit of extra flavour!

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Ingredients

Ingredients
 1 green cabbage, cut into chunks (approximately 3cm x 3cm)
 3 brown onions, diced
 3 carrots, peeled and grated
 5 cloves garlic
 1/2 cup filtered water
 2 tbsp tamari or coconut aminos
 4 bird's eye chillis, ends cut off and de-seeded

Directions

Directions
1

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.

2

Rinse the cabbage and drain well, then place into a bowl with the grated carrot and diced onion.

3

Place the garlic cloves, water, tamari and chilli into a food processor and blitz well.

4

Transfer the processed ingredients into a bowl with the rest of the ingredients. Massage the liquid into the cabbage, onion and carrot.

5

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.

6

Place in a cupboard for 7-10 days to ferment.

7

Serve alongside eggs, roasted vegetables, stir-fries, etc, to add a bit of extra flavour!

Kimchi
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