1 medium sized white cabbage head
5 large carrots
2 tablespoons sea salt
1 litre purified water
4 red bell peppers
4 red chillis - deseeded, unless you like extra hot flavour!
1½ - 2 inches of ginger
3 garlic cloves
1 tablespoon quality sea salt or some other mineral salt
¼ cup purified water
Start by finely chopping the cabbage. It's best to use a food processor for that. Then put the cabbage in a big bowl and sprinkle the salt over. Massage the cabbage with clean hands until the juice starts coming out. Chop the carrots as well, but not as finely as the cabbage, and blend them carefully with the cabbage. Pour the water over and leave for 5-8 hours.
Now cut the bell peppers into preferred sized chunks (throw out the core), de-seed the chillies (if you like your Kimchi extra hot you can leave a few seeds) and peel and finely chop the ginger. Put this all in a blender and mix until you've got a fine, Kimchi juice.
Get the bowl with the cabbage and carrots, pour the water off and instead, pour the Kimchi juice over and blend carefully with your clean hands. It might be a good idea to use gloves as the juice can be quite strong!
Put the mixture in a large glass jar (3L) with a tight lid and allow to stand at room temperature for 3-5 days but open the jar once a day to allow it to "burp", that is release the trapped air from the fermentation.
When the Kimchi is ready, store it in a fridge and add to your meals when ever you feel like it.