Kimchi is made of fermented cabbage flavoured with chili, ginger, garlic and onions. A traditional Korean dish, it has become widely appreciated for its spicy, complex and rich flavours.
Another reason to try this easy kimchi recipe is the fact that kimchi is packed with friendly bacteria that support your digestive system. It is also high in fibre as well as in Vitamin A, C, and K.
Most of us think of kimchi as a side dish; however, it can be used as an ingredient in soups, stews, pancakes, and fried rice, adding spice and a tangy flavour to a range of dishes.
This quick kimchi recipe takes only minutes to prepare. The fermentation process takes a few days. For those of you who want to let the favours develop to their full potential – have patience and leave it for up to two weeks.
Ingredients
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1 cabbage head
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2 tbsp of salt
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4 cups of water
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2 fresh chilis
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1,5 tbsp of chili flakes
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¼ onion
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3 garlic wedges
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3 tbsp of sugar
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30 g of fresh ginger
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4 tbsp of fish sauce
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3 spring onions
Instructions
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Start by chopping the cabbage coarsely.
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Add water and salt to a bowl and put the cabbage in.
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Put fresh chili, chili flakes, garlic, sugar, fresh ginger, fish sauce and chopped onion in another bowl. Mix until they form a smooth batter.
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Chop some spring onions and add those together with the cabbage to the mix.
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Put your kimchi mix in a clean jar, close the lid and leave at room temperature for three to four days. Open the lid daily to let out gas.
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Your gut-friendly kimchi is ready to serve, but if you have the patience to wait a couple of weeks, the flavours will develop even more.
Watch: How to make a quick kimchi recipe
