Homemade Kimichi

Eating fermented foods on a regular basis is one of the easiest ways to take care of your good gut bacteria.

Pickles, kombucha, yogurt, and miso are all examples of foods that are fermented. This means the ingredients have been left to sit and steep until their sugars are broken down to become bacteria-boosting agents.

KIMCHI - made from fermented cabbage, is full of wonderful bacteria for the gut and a great prebiotic. Helps to boost the immune system, reduce inflammation and is a powerful anti-bacterial.

Makes 1 jar.

1/4 large red cabbage
2 large carrots finely sliced length ways (or grated)
6 spring onions chopped (white and light green parts)
2 daikon radishes
1 red chili (skip for less spicy kimichi)
3 cloves of garlic crushed
2-4 inches of ginger grated
1 yellow onion diced
1 pear chopped
1 apple chopped
3 tablespoons of tamari sauce
1-2 cups of filtered water
1/2 cup of Himalayan salt

Rub the salt really well into the cabbage, cover with water and leave for a few hours.

When the cabbage feels floppy and soft rinse it a few times to remove any residual salt

Add the radish, ginger, garlic, carrot and spring onion to the cabbage.

In a blender add the pear, apple, chili, tamari sauce, water and onion and blend them together.

Place the vegetables into a jar and pour the blended mixture on top, push the vegetables down in the jar and make sure the blended mixture covers them, leave 7 cm at the top of the jar free, because it will expand!

Leave for 3 days, checking in with it now and then, and pushing the vegetables back under the liquid line if needed. After that you will have you very own homemade kimchi!