Tom's Kimchi

At The Farm Table Wellness Supper, Head Chef Tom Chivers brought something truly special to the table: his homemade kimchi. Bold, vibrant, and full of flavour — a perfect example of how simple ingredients can become something extraordinary.

Earlier in the evening, Rachel De Thample reassured us about the fermentation process, explaining how foods like kimchi supports gut health and positively impact cognitive thinking.

Kimchi is also wonderfully practical. It’s a super quick and easy recipe that makes brilliant use of leftover January vegetables — think cabbage, carrots, radishes, or whatever’s lingering in the fridge.

Difficulty:

Prep time: 10 minutes

Cook time: 0

Serves: 1x 3 Litre clip top glass jar

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Ingredients

1x 3 Litre clip top glass jar with a rubber seal.
3 apples cored with the skin on.
2 carrot washed, peeled and thinly sliced.
2 bunches of radishes washed, and quartered.
2kg of washed cabbage or Brussel sprouts, sliced.
1 bunch of washed spring onions.
100g of ginger, peeled.
100g of de-seeded red chillis.
100g of peeled garlic.
(50g of Gochugaru korean chilli flakes) if you can get it
150g of brown sugar
fine Sea salt

Method

In a food processor put your Ginger, Brown sugar, Peeled Garlic, Chillis, Korean chilli flakes (if you have managed to source them), the bunch of spring onions and apples. Blend in to a paste.

Weigh your sliced sprouts, then put in 3% of your sprout weight of salt over them and massage in to the shredded leaves. Then leave for at least 1 hour. Add in to the bowl the sliced carrots and quartered radishes. Then coat the salty vegetables in the bowl with the paste you made in the food processor and transfer to the sterile glass jar.

The 'Kimchi' mix will need to be regularly opened to allow the build up of gas to be released at least once a day. After 2-4 weeks or until it tastes fermented then transfer to the fridge.