beetroot salt kimchi

Red cabbage and beetroot salt Kimchi

Why not start the feburary right with our spicy bright, earthy tasting, healthy Kimchi.
This fermented Korean dish is low in calories packed with nutrients, vitamins and antioxidants it's also vegan friendly.
Koreans eat it daily as it is said to help with gut health, lower cholesterol and reduce inflammation so, what better way to start your New Year with this spicy tasty treat.
Makes 1 ½ litre of Kimchi
1 red cabbage
6 red radishes
1 large carrot
3 tbsp of Dorset Seasalt beetroot salt
1 red onion
1 red pepper
6 cloves of garlic
3 tbsp of fresh ginger
1/3 cup of chilli flakes (add more or less depending on how hot you want it I like mine spicy)
3 tbsp of coconut sugar
4 tbsp of apple cider vinegar
4 tbsp of Weymouth 51 chilli sauce (or sriracha sauce)
Kimchi uses the fermentation of vegetables, which includes the growth of good bacteria. So please make sure you clean all your work surfaces and utensils before you start. Also, don't forget to sterilise your jars with boiling hot water before use as not to allow any bad bacteria into your Kimchi.
Start by chopping your cabbage into pieces about 3cm in size
I like to use a peeler on the carrot to make strips, then slice the radishes.
Place these vegetables into a large bowl sprinkling your lovely red beetroot salt over the top.
Using rubber gloves mix the vegetables and salt and ½ cup of water together making sure the salt covers everything.
Then cover with a plate and leave to stand for 3 hours until the cabbage starts to soften.
Meanwhile, chop the rest of your vegetables into strips and place them on one side.
Place ½ the red onion into a blender add the garlic, ginger, chilli flakes, coconut sugar, vinegar and chilli sauce, then blend to a paste (if you don't have a blender and large postal and molter will work too)
Once your 3 hours are up place the cabbage, carrot and radish into a colander and rinse under a tap to lose any access to salt, shake dry and put into another clean bowl.
Now add the remaining chopped vegetables (pepper, ½ red onion) to the bowl and mix in the chilli paste until all your vegetablesare covered. I like to do this with my hands but make sure you are wearing rubber or surgical gloves due to the chilli. 
Then once mixed, spoon the mixture into your sterilised kiln jars, packing your Kimchi down as trying not to let too much air in your jars before sealing shut.
Store your Kimchi in a dark cupboard at room temperature for 36 hours, to allow fermenting to take place before it's ready to eat.
Kimchi can be stored in the fridge for 3 to 4 weeks. 
Kimchi works well will any number of Asian and western dishes, its like a spicy slaw, I really love it with sausages too.
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