Strictly speaking this isn’t kimchi as I left out the chilis to make it more family-friendly. As with other fermented foods such as kombucha, kefir and sauerkraut, the beneficial bacteria it contains make it a daily recommendation for anyone experiencing gut issues. Serve with poached eggs on toast, as part of a buddha bowl or scattered on top of a salad.
Makes two medium jars:
750g carrots/cabbage, finely sliced
1L brine – 2.5 tbsp salt dissolved in 1L water
25g ginger, finely chopped
3 cloves of garlic, finely chopped
Soak the vegetables in the brine overnight. The following morning blitz the ginger and garlic to a paste with a mortar and pestle or small blender would work well). Drain the vegetables, saving the brine, and mix with the ginger/garlic paste. Pack the vegetables tightly in glass jars and add enough brine to cover. Place a weight on top of the mixture to keep it submerged (don’t add the lid yet) and put in a warm place for a week before removing the weight and sealing. Enjoy within 6 weeks.
Watermelon slush