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Why Fermented Veggies Are Good for You + A Kimchi Lunch Wrap

Boost your immune system by wrapping together a good dose of kimchi with nourishing and whole ingredients to create the healthiest winter lunch.

Course lunch
Cuisine Asian
Keyword vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Ana Stanciu

Ingredients

For the Kimchi

  • 1 Napa cabbage
  • 2 inch ginger piece peeled and minced
  • 1 tsp good quality sea salt
  • 1 tsp red chilli flakes
  • 2 garlic cloves minced

For the Wrap

  • 2 crispy Napa cabbage leaves you can also use cabbage or lettuce leaves, rinsed an drained
  • 1 free range egg softly boiled and cut into halves
  • 1 handful fresh spinach
  • 1/2 cup kimchi
  • 1 ripe avocado peeled and cut into thin slices
  • Black sesame seeds chia and pumpkin seeds, to garnish

Instructions

  1. In a stone mortar add the minced ginger, garlic and chili flakes and mix with a pestle to obtain a red paste.
  2. Rinse the nappa cabbage leaves and drain well, then roughly chop them and add into a large bowl.
  3. Add the salt then use your hands to massage them until they softened and released their juices.
  4. Add the red paste and massage for a couple of minutes, to coat evenly.
  5. Transfer the mixture into a very clean large airtight jar, press well to release trapped air bubbles. The juices should cover the whole mixture, while there should still be at least two inches free at the top of the jar for the carbon dioxide.
  6. Lid the jar and leave in the counter at room temperature for two or three days. Check it every once and again until you obtain the desired flavor and sour taste.
  7. To assemble the wraps, lay a crispy leaf on your plate, and fill it with kimchi, an egg half, some fresh spinach leaves and avocado slices, garnish with mixed seeds, then proceed the same with the other cabbage leaf.

  8. Serve right away, or pack for later.

    Kimche Wrap

Recipe Notes

If stored in the refrigerator, kimchi should last 3-6 months.