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How to make Kimchi in less than 30 minutes

How to make Kimchi in less than 30 minutes

Vicky Coates

This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce – try this speedy Kimchi version for a tasty side dish you can add to salads, eggs, crackers…the options are endless!

It’s is one quick and easy recipe that only takes 30 minutes of hands-on-time before mother nature takes over! Full of healthy, gut-healing probiotics, the benefits of eating kimchi are endless. The recipe is vegan, gluten-free and can be adapted to make it fiery or provide more of a milder flavour.

What exactly is Kimchi… it’s basically spicy, fermented cabbage, kind of like the idea of sauerkraut, but with Korean flavors – garlic, ginger & chilies. Kimchi is like the heart and soul of Korean cooking. And it’s tasty with so many things!

But the best thing about Kimchi? Its Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion.

My interest in gut health was sparked after taking a Gut Health Microbiome Test from Atlas Biomed. With the Microbiome Test you can:
• Learn how microbes can protect you from disease
• Understand how your diet affects your gut bacteria
• Optimise your microbiome’s ability to synthesise vitamins
• Understand your bacteria’s potential to break down dietary fibre
• Discover your personalised food recommendation (you are provided with a list of top 10 recommended foods completely personalised to you individual microbiome and gut bacteria).

I received my test a few weeks after sending off a sample. From this I received a full PDF document outlining the results as well as being able to access them on an online portal with lots of useful information. Overall positively it showed that I have really good gut health and a presence of good bacteria and fibre (they score each level so I got a score of 8/10 for microbiome diversity). All the information is backed up through research and they provide you with links to articles of interest. And Although my gut health was really good it still inspired me to want to improve it even more with recipes such as this.

Step 1: Cover the cabbage with water and salt

Step 2: Mix all the ingredients together

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Step 3: Leave it to work its magic

Kimichi
 
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish you can add to salads, eggs, crackers...the options are endless!
Ingredients
  • 200g Cabbage (i used red cabbage)
  • 5g Sea Salt
  • 50g Grated Carrot
  • 1 Spring Onion
  • 50g Daikon Radish
  • 1 Clove of Garlic
  • I Tsp Ginger
  • 1 Tsp Chili Flakes (optional)
  • 1 Tsp Pickling Spice
  • 1 Tbsp Tamari or Soy Sauce
Instructions
  1. Slice cabbage and place it in a bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 2 hours
  2. Drain the cabbage. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl, adding the remaining ingredients
  3. Pack the mixture into a large jar. Place a glass weight or jar on top of the kimchi making sure to submerge the vegetables. Place the lid on and leave this on the counter for 3 days, then store in a sealed jar in the refrigerator where it will continue to ferment and develop more flavor slowly. While on the counter, you can press down on the kimchi daily with the back of a wooden spoon to keep it submerged.
  4. After 3 days, the kimchi is ready, but won’t achieve its full flavor and complexity, until about 2 weeks ( in the fridge) slowly fermenting. The longer you ferment, the more complex and sour the taste.
  5. To serve it in a bowl as a side dish, scoop out using a slotted spoon, drizzle with sesame oil and toasted sesame seeds.

You can check out other gut health boosting recipes such as Gut Friendly Frozen Blueberry Cheesecake Bars on my blog.

Vicky xx

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