If you’ve never tried to make Kimchie, or you’ve made it a thousand times, this recipe is easy, delicious and compliments every dish imaginable. The ginger stimulates the secretion of stomach acids and therefore aids digestion. The lacto-fermentation process produces various strains of probiotic bacteria that promote gut health. The cabbage provides fiber with high levels of nutrients whereas the ginger and tumeric have powerful anti-inflammatory and antioxidant effects on the body. The combination of ingredients below are packed with a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, selenium. Basically, this Kimchee recipe is a party for your body!
Turmeric Ginger Kimchee (Makes 500g)
2 tbsp sea salt
600g Chinese cabbage
4 carrots
1 large daikon radish
2 garlic cloves
50g ginger root
25g turmeric root
2 tbsp turmeric powder
2 tsp chili flakes
- Combine the cabbage, carrots, radish, garlic, ginger and turmeric root in a large mixing bowl.
- Add the sea salt and massage into the vegetables until the vegetables are soft and a liquid has formed. This may take up to 5 minutes.
- Place the chili flakes into the bowl and combine thoroughly.
- Place the kimchee into fermentation jars. Make sure the liquid covers the vegetables. Set aside to ferment at an ambient temperature between 1 – 4 weeks. Transfer to a fridge where it will keep for up to 2 weeks.
