Kimchi
Kimchi is a traditional Korean side dish made of cabbage, carrots, spring onions and radish, fermented in a spicy paste. There are hundreds of ways of making kimchi, though we can’t claim it is traditional, this is our relatively quick version. Beyond being completely delicious, kimchi (as with all fermented foods) offers probiotic bacteria that have been shown to help diversify good bugs in the gut microbiome. A forkful added to the side of any meal adds a crunchy, spicy edition. It goes especially well with rice bowls, salads and eggs.
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
mouli radish - breakfast radish, kohlrabi
fish sauce - tamari, vegetarian fish sauce
Note: You will need a pair of disposable plastic gloves for step 5, to avoid irritating your skin.
Gochugaru chilli flakes work best in this recipe. They have the perfect level of heat and their fine texture distributes evenly throughout the kimchi. If you can’t source them locally, they can be found online.