Spice up your meals with homemade kimchi.
Kimchi does get better after time, but it can also be enjoyed when fresh and crunchy. Said to be great for your gut, it’s also ideal when there is a crowd, adding flavour to various dishes. Gochugaru (red chilli flakes) are available from your local supermarket.
- Cut the cabbage into four, lengthways. Place it into a colander and sprinkle the salt on to all the leaves. Leave for 2 hours, turning it once, allowing all the water to drip out. Then, wash and pat the cabbage dry.
- While the cabbage sits, make the pickle sauce. Place the gochugaru, sugar, ginger, fish sauce, lemon juice and chopped chives into a small jug.
- Shred the cabbage into 1-2cm slices and place into a large bowl. Add the carrot, radish and spring onions. Pour over the pickle sauce, stirring through.
- Store in jars in the fridge until needed. It can be eaten on the same day or kept in the fridge for up to 2 weeks.
More vegetable-packed recipes
From barley bowls to frittata.
Spinach and feta spiral. This easy bake is filled with spinach, feta, parmesan and tasty cheese, and is encased in filo pastry.
Vegetarian stuffed peppers with couscous. Simply fill them with couscous, some avocado and a drizzle of yoghurt dressing.
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Advertise with NZME.One-pot chickpea and pumpkin satay. Have this tasty one-pot satay made of chickpeas, pumpkin, dates and more with sorghum, a nourishing grain, or opt for a side of rice and naan bread.
Barley bowl with roasted nuts and avocado. This satisfying, feel-good bowl is packed with barley, sprouts, avocado, spinach, nuts and seeds.
Roasted pepper and courgette frittata. Simple but delicious.
