Kimchi isn’t just delicious, it’s also incredibly good for us – and our guts.
Kimchi doesn't take long to prepare but you've got to be incredibly patient while it ferments.Wash a litre-sized jar in hot, soapy water, then place it in the oven at 90°C fan/110°C/225°F/gas mark ¼ for 15-20 minutes. Leave to cool.
Using a jug, make a brine by mixing the water and salt. Stir well to ensure the salt is well dissolved. In a blender , make a paste with the ginger, garlic, deseeded red chillies, shallots and chilli flakes or cayenne pepper .
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