A spicy, Korean version of sauerkraut, kimchi’s got everything going for it in my opinion; vegetables, raw, probiotic, bursting with vitamins, minerals, enzymes & antioxidants, which are then all multiplied by the fermentation process. On top of that, it’s delicious& lasts for ages. (One of my favourite meals in the whole world is rice, kimchi & a poached egg!)

Gut health is so important for immunity, as much of our immune system resides in our gut, plus good bacteria crowd out the bad, & good gut health means good absorption – so what are you waiting for?!

This recipe can easily be multiplied to make a huge batch…


1 cabbage (shredded)
2 chillis (finely chopped)
3 cloves garlic (crushed)
3 spring onions (finely chopped)
1-2 radish (grated)
1 tablesp ginger (grated)
Sea salt

• Shred the cabbage& soak in a brine solution of 2 tablesp sea salt per litre, for at least 6 hours/ overnight; this helps to soften the cell walls of the cabbage so that the flavours can later infuse.

• Rinse thoroughly & mix well with the other ingredients, adding a tablesp of sea salt & massaging into the vegetables for a few minutes.

• One handful at a time, put into a kilner jar or similar, tightly packing it down with a rolling pin; this is to avoid air pockets where mold could form.

• When it’s all in, pour in any liquid from the bottom of the bowl, & put some clean stones, fermentation weights or a heavy jar on top of the vegetables to keep them submerged in the brine.

• Put the date on the jar& leave at room temperature for 2 weeks, although you can taste it after a week. It should be sour, not too crunchy, & not too salty.

• When done, decant into another jar to store, this time squeezing out as much liquid as possible.

• Store in the fridge for months.

More recipes