Crunchy Kimchi

Kimchi is a delicious and nutritious Korean side dish that offers a range of health benefits. Packed with vitamins, minerals, and antioxidants, it supports overall well-being. Its fermentation process enhances the nutritional value and introduces beneficial probiotics, promoting digestion and a healthy gut.

The spicy components like garlic and chili peppers provide antimicrobial and anti-inflammatory properties, while the flavors add a zesty kick to any meal. Whether you're seeking to boost your immune system, improve digestion, or simply enjoy a flavorful addition to your plate, kimchi is a fantastic choice that combines taste and health benefits.

I got this fab recipe from my allotment idol, ‘No dig” expert Charles Dowding. He shared this recipe at the end of the winter using us all his last remaining stored veg from his plot. Its made in many ways but the mix of ingredients in this one gives it a kick.

FERMENTATION TIME: 4 weeks
PREP TIME: 10 MIN
SERVINGS: 1lt kilner jar

INGREDIENTS
Add no water!
1kg Chinese cabbage
800g carrots 400g winter radish
6 spring onion
8 garlic cloves dessert spoon ginger
3 desert spoons coconut sugar (optional)
1tsp chilli flakes
10g salt Recipe provided for by @edwarddowding_photovideo 24th December

“METHOD
So many options according to what's in your garden and store, or fridges and how you like to eat it. Flavour keeps developing and becoming more pungent after a week or so, keep in the fridge if you like it milder. Cut according to your taste, I like large pieces esp carrot. But that means extra rubbing to have enough juice from the vegetables for covering all ingredients in the jars. You can vary all these ingredients to taste except salt about 3% by weight. What I eat at the beginning is four weeks old and super tasty plus pungent.”

* recipe provided for by @edwarddowding_photovideo 24th December View on Insta