What is Kimchi?
Kimchi is a traditional cabbage-based Korean dish made by lactic acid bacteria fermentation. Interestingly sauerkraut is a fermented cabbage dish which has a similar place in German food culture. The main difference between the two is kimchi is cut into larger pieces and served with a variety of spices and sauces.
So how healthy is sauerkraut and kimchi? Cabbage itself is naturally high in fibre and contains isothiocyanate compounds, which have cancer-fighting properties. Unpasteurised sauerkraut will also gain a potential probiotic benefit.
Time to make your own Kimchi!
- 1 Napa cabbage or (normal cabbage)
- 3 garlic cloves, crushed
- 2½ cm/1in piece pieces ginger
- 2 tbsp Korean chilli paste
- 1 tbsp caster sugar
- 3 tbsp rice vinegar
- 2 spring onions
- 2 teaspoon of soya sauce
- Any veg going soft in your fridge!
- To make your kimchi, slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with spring onions and any other veg you might have at the back of the fridge.
- Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.