I’m sure this recipe doesn’t even come close to the ‘proper’ way of making kimchi, but it’s easy and it works (and that’s what matters to me!). It’s more like a sauerkraut with kimchi flavours. A thermo cooker makes the whole process much quicker by removing the laborious step of manually massaging the cabbage for 10–20 minutes to break it down. Serve a tablespoon of this with anything and everything savoury – it adds a big hit of flavour and your gut will love you for it.
Makes 6 Cups
+ gluten free
+ vegetarian
+ vegan
Ingredients
Ginger, peeled
Garlic cloves, peeled
Tamari
Fine salt
Dulse flakes
Chilli flakes
White cabbage, thinly sliced
Carrots, julienned
Method
This recipe can be found on page 236 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
I can confidently say that my kitchen produces some of the BEST recipes and accessories for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 2,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
