Salty, sour and spicy, these fermented vegetables produce are rich in vitamins A and C and amino acids, helping to boost your mood, counteract inflammation, limit the growth of disease-causing bacteria, control asthma and reduce the risk of allergies.
Although most kimchi available is cabbage, the name is actually just a loose term Koreans use to mean ‘pickle something’ which means that you can get creative with your kimchi: carrots, radishes, brussel sprouts, can all be sliced, seasoned, spiced and stewed into probiotic perfection.
Try out this non-cabbage kimchi recipe using any vegetables in your fridge that are currently undergoing their own fermentation process:
No Cabbage Kimchi
- 500g crunchy vegetable of choice (e.g. radishes, cucumbers, carrots, or green beans), sliced fairly thinly
- 3 tbsp kosher salt
- 1 tbsp organic sugar
- 10 scallions, cut into thin diagonal pieces
- 4½ teaspoons crushed red pepper flakes
- 3 tbsp finely chopped garlic
- 2 tbsp fish sauce
- 3 tbsp finely chopped and peeled ginger
What you’ll need:
- Two medium-sized glass jars (that discarded nut butter jar will do)
- Toss vegetables, salt, and sugar into a large bowl. Leave at room temperature for at 1 to 3 hours so that the juices can release.
- Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving a little headspace.
- Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavours will deepen over time.
Note: kimchi can be made 2 months ahead, simply cover and chill. Open occasionally to release accumulated gas.