k  My kick ass kimchi  k

Referred to as our ‘second brain’ the gut plays a crucial role in the function of our immune system. Stressful lifestyles, poor diet and environmental toxins provide the perfect breeding ground for bad bacteria to flourish, which can lead to all manner of health issues.

Here is all you need to make a perfect kimchi…

This tangy spicy lacto-fermented delight is a probiotic powerhouse. A great health addition to your fridge and a perfect spicy side dish for any eastern meal.


1 Chinese cabbage – roughly chopped
1lt Water (kefir water if possible)
50g Sea salt
8 Radishes (grated)
3 Carrots (grated)
4 Spring onions (sliced)
Ginger (1 inch chopped)
5 cloves garlic (crushed)
1 tablespoon miso paste
2 tbsp sriracha chilli sauce or chilli paste
1 tablespoon palm sugar (or raw sugar)
3 tablespoons rice vinegar
2 tablespoons fish sauce (if non vegan)


1.In a large bowl massage salt firmly into the cabbage with your hands. Leave for 10 minutes then pour over the water to cover. Leave for 6 hours, rinse thoroughly with water and drain.

2. Add the remaining ingredients to the cabbage and mix with your hands. Tightly pack into a large glass jar, pressing the top of the kimchi down into the liquid.

3. Cover and keep at room temperature to ferment few days. Transfer to fridge for up to 3 weeks – the flavour will improve the longer it’s left!