Ingredient of the week: Kimchii

Kimchii, a Korean staple is a traditional side dish of fermented and salted cabbage and a selection. Adding kimchii to your diet goes to building your immune system, digestion, brain health and mental health. It is good for your gut as well as your de-bloating needs as it has probiotic properties. Like all good things, too much of kimchii has some downsides. Kimchii has high sodium content, and we know too much sodium is not good for our bodies. For those who cannot tolerate hot spices, kimchii may not be their go-to fermented dish as it is made with lots of hot chilli peppers.

Simple recipe: Put cabbage, cut lengthwise, in a large bowl, sprinkle with salt and sugar then cover with water that is safe to drink. Weigh the cabbage down with a plate or dish to keep it submerged in the water. Refrigerate overnight. For the paste: Combine, ginger, garlic, chilli flakes, fish sauce and sugar and blend to a paste (add water if necessary) then add carrots and onions. Squeeze out water from the cabbage, rinse it out (with drinking water), rub the paste over the cabbage, put into a glass jar, and cover tightly. Let sit at room temperature for 24 hours to two weeks. Then refrigerate.