Though initially a little intimidated by the ample number of red flecks of chilli speckling the pickled veg, it's safe to say I have found my ultimate food fixation. Whether mixed into avocado and spread on toast, carefully placed as a colourful component upon rice dishes of any nature or even plucked from the very jar itself and eaten on the hoof, kimchi has my heart. Tending to gravitate towards the cabbage variety, kimchi can also involve radish and carrots and is a satisfyingly crunchy side that appears alongside most of my meals. As pickling your own veggies is becoming a trend, perhaps you fancy doing a little D.I.Y.! Just grab yourself some fresh Napa cabbage, Gochugaru (Korean chilli flakes) and a variety of other delicious seasonings to make your very own delight! Top tip- the longer you leave it the better. Kimchi flavours deepen over time.
Delicious, nutritious and gut-friendly, get yourself to one of the many Asian supermarkets that bless our streets (my favourites are HiYoU and A-mart) and take the plunge. Once you’ve tried it, there’s no going back!