The Green Parent

By The Green Parent

03rd November 2018

Kimchi is a kick-ass dish, full of bioavailable nutrients. It makes a welcome addition to any Asian meal, or simply pop it on some fried or scrambled eggs for the best brekkie of your life says Pete Evans

The Green Parent

By The Green Parent

03rd November 2018

The Green Parent

By The Green Parent

03rd November 2018

With fermented vegetables, always keep in mind that if you heat them, you start killing off the good bacteria. It is always preferable to eat them chilled or at room temperature. •

400 g red cabbage • 400 g green or white cabbage • 100 g mooli (white radish), diced • 1 green apple, cored and julienned • 1 red onion, thinly sliced • 1 French shallot, thinly sliced • 1 handful of coriander leaves, chopped • juice of 1 lemon • 1½ teaspoons sea salt

• 1 sachet vegetable starter culture* (this will weigh 2–5g, depending on the brand)

1. You will need a 1.5 litre preserving jar with an airlock lid for this recipe. Wash the jar and all the utensils you will be using in very hot water. Dry well and set aside. Alternatively, run them through a hot rinse cycle in the dishwasher. 2. Remove the outer leaves of the cabbages. Choose an unblemished leaf, wash it well and set aside for later. Shred the cabbages in a food processor or slice with a knife or mandoline, then transfer to a large glass or stainless steel bowl. Add the mooli, apple, onion, shallot, coriander, lemon juice and salt and mix well. Cover and set aside. 3. Prepare the starter culture according to the directions on the packet. Add to the vegetables and mix thoroughly. 4. Using a large spoon, fill the prepared jar with the vegetable mixture, pressing down well

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