Nasturtium Kimchi

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Nasturtium Kimchi

Fusion fermentation using nasturtium’s antimicrobial properties:

🌼Ingredients:

• 1 small napa cabbage, chopped

• 2 cups nasturtium leaves, roughly torn

• 1/2 cup nasturtium seed pods

• 4 spring onions, sliced

• 3 tbsp sea salt

• 2 tbsp gochugaru (Korean chili flakes)

• 1 tbsp grated ginger

• 3 garlic cloves, minced

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tsp sugar

🌼Method:

1. Massage cabbage and nasturtium leaves with salt, let sit 2 hours

2. Rinse thoroughly and drain

3. Mix remaining ingredients to make paste

4. Combine with cabbage and nasturtiums, massage well

5. Pack tightly into sterilized jar, leaving 2cm headspace

6. Press down to submerge vegetables in their liquid

7. Leave at room temperature 3-5 days, pressing down daily

8. Refrigerate when fermented to taste

🌼Nutritional powerhouse: Probiotics from fermentation + vitamin C + glucosinolates + antimicrobial compounds = exceptional gut and immune support.🌼