Fermented foods are all the rage at the moment, so this Fennel and Sesame Kimchi is a brilliant addition to your weekly meals.
If you haven’t fermented anything before, you should be warned that it takes a bit of time and patience; it’s not difficult at all, but requires an excited patience, knowing that goodness comes with waiting.
The longer you can leave your fermenting veggies, the more good bacteria will form.
You can ferment any vegetable you like, but for this spicy kimchi, we’ve used a blend of cabbage, fennel, ginger and sesame…and it really is delicious.
I like to have a dollop alongside my meals, in soups, on toast (as pictured with avocado), in sandwiches, wraps or however you like.
The benefits of adding fermented foods to your diet are endless, if you’re keen to learn more – read our simplified blog post about fermented foods and their benefits HERE.
Feel free to mix up the vegetables used here, but otherwise enjoy your creations!
1 half red cabbage.
1 fennel bulb
1 small bunch of fresh fennel
3 tsp pink himalayan salt
1 small white onion (roughly chopped)
1 (2cm) cube fresh ginger (roughly chopped)
5 cloves garlic (roughly chopped)
100ml soy sauce
1 tsp sesame oil
2 tsp chilli flakes
1. Remove the core from cabbage and discard. Chop cabbage roughly, place in a bowl and add salt. Massage the salt into cabbage and repeat every 30 minutes for approximately 2 hours.
2. Rinse the cabbage in cold water to remove salt and thoroughly dry with paper towels.
3. Add onion, ginger, garlic, soy sauce, sesame oil and chilli flakes to blender or food processor and blend until smooth-ish.
4. Thinly slice the fennel bulb and chop fennel herb; add to the cabbage in a bowl along with the blended paste, mix everything together.
5. Sterilize a jar and lid using boiled water from the kettle and thoroughly dry using a clean tea towel.
6. Add the bowl ingredients and pack down firmly with a spoon. Seal the jar with the lid and place in a cold, dark area for at least 3 days, checking everyday and releasing the lid to allow for gases to release.
7. Taste after 3 days and if it’s tastin’ good, open up and enjoy a spoonful alongside your meals. Should be kept in the refrigerator after opened, so that it stays fresh.
Enjoy! Share your creations with us over on Instagram so we can see your fermented journey! Tag us @i.am.company x
Tell us, what fermented foods do you like to include in your diet?