Fermented foods are extremely beneficial to our health and they have always been utilised by traditional cultures. They increase beneficial bacteria in the gut and make the nutrients present in food more bioavailable. An unhealthy gut flora has been linked not only to digestive issues but to depression and diabetes as well.

Doing your own fermentation, instead of buying ready products, gives you full control of the final product and is just so much cheaper. This recipe of kimchi costed me about £1,5.

Ingredients (for 3 medium jars):

1 large Napa cabbage

2 tbsp coarse salt (don’t use fine salt)

80 ml apple cider vinegar

3 tbsp Korean chilli pepper paste

1 tbsp minced garlic

2 tbsp coarse Korean chilli powder

1 tbsp minced fresh garlic

4 Scallions, sliced in 5-cm batons

Wash the cabbage thoroughly and remove the hard outer leaves. Cut it in two length-wise and remove the core. Cut the cabbage in 5-cm long slices, toss it in a large bowl with the salt then transfer it into a collander, cover it with a plate and weight down with something heavy. Leave it to release its water for about 24 hours.

In a large bowl, mix all the ingredients except the scallions. Add the cabbage to the mix and stir well, so all the leaves are well covered with the marinade. Add the scallions and keep mixing (if you stir with your hands, better to wear gloves).

Jar the cabbage mix in air-tight, extra clean containers (I sanitise mine in the oven for about 15 minutes at 150, until completely dry). Let the jars sit at room temperature for anything between 24-36 hours, then keep in the fridge.

You can freeze kimchi for up to 6 months or use within a week of opening if in the fridge.

Enjoy!