kimchi

WHAT IS KIMCHI?

Kimchi is a traditional Korean dish made from fermented vegetables – most commonly cabbage and radish, but cucumber, carrot and spring onion are also used – along with garlic, ginger, chillies and salt.

It began as a way to preserve vegetables during the winter months. Before the advent of modern appliances, it was stored underground in jars to keep cool.

It is considered a potent superfood due to the fermentation process, which makes it rich in gut-friendly bacteria. It’s also rich in vitamins A and B and minerals such as calcium and iron.

How To Make

Quick Kimchi

While authentic kimchi takes months to mature, you can make a quicker version, which is a great standby. Make it two to five days before you need it. Prep time: 20 minutes (plus 2-5 days of fermentation time)

Makes: 400g

300g napa cabbage, or any other cabbage

1 carrot

3 SpinneysFOOD Spring Onions

1 brown onion

5cm piece fresh ginger

6 garlic cloves

2 tbsp SpinneysFOOD Fine Sea Salt

3 tbsp SpinneysFOOD Chilli Flakes

2 tbsp soya sauce

2 tsp SpinneysFOOD Unrefined Sugar

1 Slice the cabbage into quarters. Julienne the carrot. Finely slice the spring onions and brown onion. Grate the ginger and crush the garlic. Place these ingredients in a large bowl.

2 Sprinkle the salt over the vegetables then rub it into the cabbage leaves. Allow to sit for 3-4 hours, or until soft and wilted. This could take up to 6 hours. 3 Combine the chilli flakes, soya sauce and sugar then rub into the cabbage. Make sure you cover it completely. 4 Place the kimchi mixture in a sterilised jar. Press it down so the juices rise, leaving a gap at the top, then seal the lid. Allow to stand at room temperature for 2-5 days. 5 Check the kimchi every day, opening the lid to allow some of the gas to escape and pressing the vegetables down into the brine. 6 When the kimchi tastes delicious, transfer the jar to the fridge. This will keep for up to three months.

Kimchi Gazpacho

Gazpacho is best made the day before serving as its red colour intensifies and the flavours have time to settle.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

1 SpinneysFOOD Red Capsicum

2 garlic cloves

1 small red onion

1 lemon

4 SpinneysFOOD Ripe Roma Tomatoes

4 SpinneysFOOD Organic Cucumbers

2 tbsp SpinneysFOOD Fresh Parsley

1 tbsp Gochujang

40g kimchi, plus extra for serving

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp red grape vinegar

¼ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

To serve

Handful of SpinneysFOOD Fresh Coriander

1 Place the capsicum directly on a gas flame. Char evenly until blackened and soft. Alternatively, roast in an oven at 200°C, gas mark 6, for 15-20 minutes.

2 Once charred, place the capsicum in a bowl and cover with cling film (this makes it easier to remove the skin). Leave it to sweat for 10 minutes, or until cool enough to handle. Peel off the skin and remove the seeds. 3 Peel the garlic and onion. Juice the lemon. 4 Place the capsicum and the rest of the ingredients in a blender. Blitz until smooth. Strain through a fine sieve and adjust the seasoning, if required. 5 Serve in bowls, topped with extra kimchi and fresh coriander.

WHAT IS KEFIR?

There are two types of kefir grains – milk kefir and water kefir. Both are traditional reusable starter cultures with live yeast and bacteria that promote fermentation, however, water kefir is dairy-free and lighter.

Milk kefir is believed to have originated in the Caucasus thousands of years ago. It is a rich source of probiotics as well as calcium. Traditionally made from cow’s milk and kefir grains, nowadays it is also made with sheep’s milk and plant-based milks.

It is widely accepted that water kefir comes from Mexico where the grains are harvested from the prickly pear cactus. It can be flavoured with fruit, herbs, spices and extracts of vanilla and orange blossom.