Let's talk Kimchi. A dish that has fast become super trendy food to eat. And there is no wonder why, it's Korea's national dish and I am totally in love with it. Kimchi is essentially fermented cabbage spiced up with some garlic, chilli and a couple other ingredients to make it something so incredible that I use on nearly anything savoury I eat.
Kimchi is packed with flavour but there is so much more to it than flavour. It is fermented food and that means there is something special about it. It is very good to your gut. If you are new to fermented foods and are looking for something that really is easy to digest and contains lots of flavour, I would recommend this thermomix kimchi recipe to you. By adding salt into the cabbage a process called lacto-fermentation is started which essentially produces lactic acid bacteria that help break down the cabbage, soften it and convert the sugars in the vegetable into lactic acid, acting as a natural preservative in the food. This helps you digest the food better because complex sugars are broken down and the 'good bacteria' help your gut process the food in a much nicer way.
Place the garlic cloves, ginger, spring onions and shrimp paste in the Thermomix bowl. Chop 2 Sec. / Speed 7. Transfer into the bowl with the cabbage.
Now take some kitchen gloves and rub through the mixture until well incorporated. I would always advise to do this with gloves rather than by hand because it can burn your hands quite a lot from the chilli. Fill into jars (we used 2 x 750ml jars) and let ferment at room temperature for 2-5 days, then store it in the fridge. Serve with rice, bread, on cheesy toast or anything you like.