Green Kimchi

"Kimchi should be just about ready in a day or so • Sauerkraut for beginners • this is Kimchi, Korean sauerkraut, quicker, easier and (if you ask me) tastier than a more traditional sauerkraut • it's made with cabbage, ginger, garlic and chillies so your kimchi will pair beautifully with simple salmon or chicken dishes • the natural sugars and starches in the cabbage are converted into lactic acid, a natural preservative and probiotic superfood (lactobacillus) • during fermentation, the lactobacilli produce numerous beneficial digestive enzymes as well as antibiotic and anti carcinogenic compounds "
-- @thekitchenproject_kent

Recipe Intro From thekitchenproject_kent

Kimchi doesn't always have to be a fiery red--in some cases, it can be a cool refreshing green!


1 whole chinese cabbage

spring onions, chopped

ginger, peeled and grated

3 garlic cloves

1 tsp chili flakes

1 tbsp sea salt



Start with a whole chinese cabbage, and shred into small slices. Add a bunch of chopped spring onions, a thumb of peeled and grated ginger, 3 grated garlic cloves and a generous tsp of chilli flakes. Add these to your bowl with 1 tbsp of sea salt (here I used Himalayan pink salt packed with minerals).

Get a rolling pin or a wooden pounder/pestle and thump the cabbage and spices in the bowl, mashing them down until all the juices run from the cabbage. Add to a mason jar with an airtight lid. Ensure all the cabbage is submerged in its liquid juices and seal the lid. Leave the kimchi out for 3 days before transferring to the fridge to store.