Ingredients

• Chinese cabbage or any cabbage, I used red cabbage
• Pink Himalayan sea salt-1 teaspoon
• Fresh ginger – half a blob (1 tablespoon)
• Fresh garlic (2-3 bulbs )
• Red chilli flakes -1 tablespoons
• Maple syrup
• Red onion-1
• Water – Pure sterilised water
• Fish sauce – optional (half a teaspoon) or 3 table spoon water
• Pepper corns (optional ) I have not added any

Step 1: For starters this step is critical to prevent any bacterial infection during fermentation. Sterilise all your utensils including your Cutting board , jars for storing the kimchi , cutting knife and frying pan in hot boiling water. Use brand new gloves and sterilise them in boiling hot water for a minute before use.

Step 2: Finely chop the cabbage of your choice on your “sterilised “ cutting board . In a deep bowl (which has been sterilised) add the chopped cabbage and a tablespoon of pink Himalayan sea salt , a bit of water and mix well and rub into the cabbage leaves with your sterilised gloves  . Keep covered to reduce for 30 minutes to an hour . Drain out the excess liquid and wash the cabbage well .

Step 3: In the meantime chop a small bulb of fresh ginger, de skin 2-3 large bulbs of garlic and Chop half a onion into 2 and keep aside .

Step 4: In a frying pan on medium heat dry roast for a minute or two the chopped ginger, garlic bulbs , red onion and red chilies flakes and keep aside . It should change colour and emit a strong pungent odour. Shut the stove before it burns .

Step 5: Grind the roasted spices with a bit of water into a smooth lump free spice mix as in the image below . (I have added more onion as I’m gonna use this as a base for my curries )

Step 6: In a steralised deep bowl first add half a tea spoon of the roasted spice mix to see how you like it first and then increase by half a tea spoon if you like it more spicy basically adjust the seasoning to the salt reduced cabbage . Mix well to coat evenly . Add half a teaspoon of fish sauce for the original flavour (optional) or 3 table spoon of water and mix well

Step 7: This recipe normally calls for sugar however I have added just a dash of maple in its place for some sweetness. Mix well .

P.s.If you do not want it spicy , just reduce it with salt and keep to ferment in sterilised water in a pre heated oven @200 degrees C for 10 minutes for 5-6 days .

Step 8: Plate up : Empty into mason jars , add a bit more sterilised water to cover the cabbage and store in your pre heated oven overnight for 5 days to ferment in any dark and warm place . Refrigerate after 5 days . Check every day and discard any excess liquid that rises to the surface . The liquid will reduce as the cabbage leaves soak it up and swell (I have just made this so it’s fresh ) . P.s. if you can’t wait you can eat it after an overnight and full day fermentation , keep it in the fridge after that .

Enjoy your sweet ,spicy and delicious kimchi after 5 days , you guts gonna love it . Do make it and tag me and give me your feedback , have a blessed day all and stay safe 

Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .