22 Nov Kimchi

A fermented salad or condiment – ready after 4 or 5 days. Easy to make and really nutritious, creates lactobacilli friendly bacteria which improves gut flora and digestion and enhances the  immune system. Any selection of vegetables can be used – in a base of cabbage which has been massaged or pounded  with salt to produce juice. Try to use organic veg.

1/2 pointed cabbage sometimes known as spring cabbage, finely shredded
1 large carrot, grated
1/2 cucumber, grated
2 sticks celery, very finely sliced
1 apple, grated skin left on
1/2 red pointed pepper, finely sliced
1/2 red onion finely sliced or a bunch of spring onions, finely chopped
1/2 tsp red chilli flakes
1 heaped tsp himalayan salt

In a large bowl, pound the cabbage with the salt using the end of a wooden rolling pin for 5 to 10 minutes to break down and release some juice.  It can also be massaged to create juice . Add all the other ingredients and stir and pound again to release more juice – this should not take as long as the added vegetables will create juice fairly quickly.

Pack into a kilner jar leaving a space at the top of about a 1/4 of the jar to allow for the vegetables to expand. Press down so the juice comes up to and above the veg. Press down the lid and leave for 4 to 5 days. It might need to be ‘burped’ every day by just opening the lid and closing it again straight away to let out buildup of gases.
Once opened store in the fridge. Use within a couple weeks.