Kim Chi

Kim Chi for healthy gut bacteria. Kim Chi contains Lactobacilli bacteria, which are amazing for creating and maintaining a healthy gut microflora. Also a key bacteria in getting rid of a candida infection. You just need to be organised for this one. Allow 2-5 days minimum for the fermenting process to take place.

Ingredients:

1 Medium Cabbage - you can use green or purple

3 Teaspoons of Salt

2 Tablespoons Garlic crushed

1 Teaspoon Grated Fresh Ginger

1 Teaspoon Sugar (this is consumed by the bacteria during the fermentation process)

1-3 Tablespoons Chilli Flakes depending on preferences to spicy

1/2 Cup Radish, peeled and sliced fine

1-2 Carrots, peeled and sliced fine

4 Spring onions - chopped into 2cm pieces

Method:

• Wash and cut cabbage into 2-3cm strips.

• Place cabbage into a large bowl and massage in the salt to soften.

• Then add water to cover all the cabbage and place a plate with a heavy weight on top to push cabbage down for 1-2 hours. This step helps kill unhealthy bacteria and helps to soften the cabbage.

• Wash and chop all the other veggies.

• Then drain in a colander the cabbage wash thoroughly 3-4 times removing all the salt, allow to drain for 10-15mins.

• While cabbage is draining, blend garlic, ginger, sugar and chilli into a paste.

• Press and ring out cabbage of any esxtra water then add to large bowl.

• Add the carrots, raddish and spice paste, Mix together until all coated.

• Place Kim Chi mix into mason jars and press the mixture down until the brine comes to the top. Leave 1-2cm from the top of the jar for food safety so that pathogenic microbes don’t grow in your kim chi. Put the lid on.

• Then leave for 2-5 days minimum out of direct sunlight.

• Enjoy as a condiment or side dish or on its own for some gut boosting bacteria.