We ❤️ The Happy Pear’s Gut Health Revolution course packed with info about the gut and health advice. They love Kimchi so we’re sharing their recipe with you. Now go give your gut some love ????
Ingredients
1 kg mixed veg such as carrot, pak choi, Chinese cabbage, radish, leek, beetroot – all chopped bite-sized
Sauce
4 tbsp tamari
1 tsp maple syrup
25g rice flour
200ml water
5 cloves garlic, peeled
1/2 onion
1/2 tsp kelp powder
2.5 tbsp gochugaru (or substitute with 1 tbsp sweet paprika & 1.5 tbsp chilli powder/ cayenne powder)
Method
Step 1: Roughly chop the veg and put them in a large bowl or saucepan. Add the salt and mix well. Leave to sit for 1-2 hours or even overnight. Rinse and wash the salt away and put it back in the bowl/saucepan.
Step 2: Add the ingredients for the sauce and blend till smooth. Pour over the already salted veg, add the gochugaru or paprika/ chilli mix, and mix well.
Step 3: Add to your jar for fermentation. Ensure it’s submerged under the sauce and natural veg juices, as this is a lactic acid fermentation process. Leave to ferment on the sideboard for 2-3 days until it starts to become bubbly.
Taste, and if you prefer it to be more acidic, leave for longer. The longer you leave it to ferment at room temperature the more acidic it will become. Once you’re happy with the level of acidity, put in the fridge and enjoy it for many months or years to follow.
