Well known in it’s native Brighton and Hove, this cheeky little Kimchi will knock your socks off and give your gut health a boot too.
When I was young my neighbours and best friends were twin boys from Korea.
Their mum used to make kimchi by the bathtub load (literally in the bathtub!).
It was incredible. You could smell it fermenting up the street. So from the age of 3 I developed a love for kimchi. Kimchi is pretty much eaten with every meal in Korea and there are hundreds of different types of Kimchi made using a variety of vegetables and spices. The most common type is made from Chinese Leaf (Napa) cabbage, Daikon radish, spring onions, Korean red pepper flakes, garlic, and ginger. Salted seafood (eg fish, squid, oysters), soy sauce, and glutenous rice paste is also often added to create more depth of flavour. There are some amazingly delicious kimchi’s out there and I intend to try and make as many as possible.
When I created this recipe I wanted to make it as fresh and clean as possible using only raw and easily available ingredients. This recipe is also vegan and gluten free. It has a really refreshing flavour. I really hope you enjoy it!