A tasty pick-me-up pickle
- 1 napa cabbage
- 3 Tbsp of coarse sea salt
- 1 bell pepper, chopped
- 1 apple, grated
- a large piece of ginger, grated
- 3 garlic cloves. Minced
- Some chilies finely chopped
- 1 tsp pf dried chili powder
Other possible additions: daikon radish, grated carrots, spring onions etc.
Fermented foods are an important source of enzymes and flora that aid digestion. We like them especially because they are very tasty and a great addition to any lunch or dinner.
Chop the cabbage into bite-sized chunks and place it in a large bowl. Add the salt and vigorously massage until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. I sometimes start with a small amount of cabbage and add on as it starts to diminish in size- it makes it easier to massage.
Once the cabbage has lost much of its volume and has become soft, start adding the other ingredients and continue to massage for another couple of minutes. Cover the bowl with a plate or kitchen towel and let it sit out at room temperature for 2-4 days.
Stir the kimchi with a wooden spoon (not metal!) each day. You may see bubbles forming in the bowl – this is normal and nothing to worry about. Taste the kimchi now and again; once the flavour is to your liking, put the kimchi in jars and place in the fridge. It will keep for several months.
Pictured here with a tahini rye bread sandwich. Enjoy!