Chipotle Kimchi

Kimchi, a spicy and fermented Korean cabbage side dish has been taking centre stage on the menu’s of many restaurants across the UK… and for good reason. Kimchi is a fermented food meaning it’s packed with those gut loving bugs we all need for a healthy microbiome diversity. Making kimchi at home is super easy and this is my simple Mexican twist.

 

Ingredients

2 Chinese Leaf 

4 Carrots 

6 Spring Onions 

4 Garlic Cloves 

1 Thumb-sized Piece of Ginger 

2 tbsp Chipotle Chilli Flakes 

1 tbsp Ground Cayenne Pepper 

2 tbsp Salt 

½ cup Soy Sauce 

1 cup Saster Sugar 

Method 

• Peel the outer 2 - 3 leaves from the cabbage and set aside for later 

• Thinly slice (shredded) the cabbage, add the salt, sugar and mix together 

• Place in the fridge overnight

• Take the cabbage out of the fridge and place a colander in a big bowl. Put the cabbage in the colander and squeeze the salty water out so that the water collects in the bowl, 

• You want to get all the water out of the cabbage  

• Julienne the carrots (cut into small strips), slice the spring onions, mince the garlic & ginger and add it to the cabbage 

• Add the soy sauce, fish sauce, chipotle chillies and cayenne and mix well. 

• Place into airtight containers with about an inch of room left at the top 

• Wash the cabbage leaves you set aside from earlier and place them on the top

• Add the salted water to the top of the cabbage leaves 

• Put the top of the container on 

• Leave somewhere dark and cool (not in the fridge) for two days 

• Eat and enjoy - once the fermentation is complete, store it in the fridge.