Want to make a classic version of this fermented cabbage? Follow our easy recipe for homemade kimchi.
Lacto-fermentation and gut health
Lacto-fermenting vegetables is bang-on-trend and an ancient way of preserving fresh food to last all year. The lacto bit refers to the lactic acid created during the ferment and the process of fermenting increases both nutrient and probiotic levels making these the healthiest pickles around. One of the best known ferments is this spicy kimchi, a fermented cabbage which is popular delicacy in Korea.
You can ferment using just brine (salted water) – the salt discourages bad bacteria and allows the conveniently salt-tolerant good ones to grow, or you can use a starter to encourage things along.
Try more recipes for a healthy gut.
- red cabbage 750g, finely sliced (about 1 medium cabbage)
- fine table salt 50g
- ginger 50g, finely grated
- garlic 4 cloves, crushed
- filtered tap water, bottled spring water or kefir water 8 tbsp
- gochugaru (Korean red pepper powder) 4 tbsp
- fish sauce 2 tbsp, (omit for veggie kimchi)
- sesame seeds 4 tbsp, toasted
- soft brown sugar 1 tbsp
- sea salt 1 tsp
*This recipe is gluten-free according to industry standards
Check out more of our best red cabbage recipes
- Kcals 28
- Fat 1.1g
- Saturates 0.2g
- Carbs 2.7g
- Sugars 2g
- Fibre 1.5g
- Protein 1.1g
- Salt 0.6g