Kimchi is a gut superfood which nurtures good bacteria in your gut. It also:
– May help digestion + reduce bloating
– Packed with probiotics ? supports gut health
– Rich in vitamins A, B & C
– Anti-inflammatory + immune-supporting

Ingredients

• 1 large napa cabbage (wombok), cut into chunks
• 1/4 cup sea salt
• 4 cups water
  
  Paste:
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 tbsp sugar
• 2–3 tbsp Korean chili flakes (gochugaru) – adjust heat
• 2 tbsp fish sauce (or soy sauce for vegan)
• 1 small carrot, julienned
• 3 spring onions, chopped

Instructions

• 1. Salt the cabbage
• Dissolve salt in water. Soak cabbage for 2–4 hours, turning occasionally. Rinse well and drain
  
• 2. Make the paste
• Mix ginger, garlic, sugar, chili flakes, fish sauce. Add carrot + spring onions
  
• 3. Combine
• Massage paste into cabbage (use gloves!)
  
• 4. Pack & ferment
• Pack tightly into a jar (leave some space at top). Leave at room temp for 1–3 days. Then refrigerate
  
  Tips
• The longer it ferments, the tangier it gets
• Open the jar daily to release gas (important!)
• Tastes even better after a week