My favourite Kimchi

Kimchi is known as a 'wild ferment’ as it uses the microbes naturally found on plants and in the air (versus a culture-based ferment like kefir).

I love kimchi with eggs (my favourite), salads or feta on crackers – the options are endless.

It takes a little longer to prepare than other ferments (such as kefir or yoghurt), so I tend to spend an afternoon every few months preparing my kimchi in bulk. Try it out for yourself and let me know what you think in the comments!

METHOD

1. Rinse the cabbage leaves under running water (to get rid of any residual soil) before chopping to the desired thickness.

2. Put the cabbage and salt in a bowl. Firmly massage the salt into the cabbage.

3. Pour 500ml of water, filtered or de-chlorinated, over the cabbage and submerge it by sitting a plate on top. Let it soak for 2 hours.

4. Drain the soaked cabbage, and rinse three times to get rid of the excess salt. Squeeze out any excess water in the cabbage and place back in a bowl.

5. Add all the topper ingredients and mix well, before transferring the mixture into a 500ml jar and, using your fist, punching down so there’s a layer of juice separating the raw kimchi and the air above.

6. Place your glass weight or mini jar on top of the raw kimchi, making sure to submerge all the vegetables.

7. Screw the lid on and leave at room temperature (ideally, 18–22°C), out of direct sunlight. Each day, check on your kimchi and release any gas that has built up by untwisting the lid a little to let it out.

8. After 3 days (more in colder climates, less in warmer climates) your kimchi is ready for its first taste. If you’re missing that acidic bite, leave for an extra day or two.

9. Once it’s reached your preferred flavour, pop it in the fridge with the lid sealed tight to trap in the gas, creating the fizziness of traditional kimchi. Leave it for 2 weeks to allow the flavours to develop - and enjoy!