"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 "
Green Kimchi
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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!
Ingredients
1 whole chinese cabbage
spring onions, chopped
ginger, peeled and grated
3 garlic cloves
1 tsp chili flakes
1 tbsp sea salt
Method
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.