Kimchi
Kimchi
Kimchi is a traditional Korean side dish made from fermented vegetables, typically Napa cabbage, along with a variety of seasonings, such as chili pepper flakes, garlic, ginger, and scallions. The mixture is allowed to ferment for several days or even weeks, during which time the flavours intensify and the vegetables become tangy and slightly sour. Kimchi is a staple in Korean cuisine and is often served alongside rice, meat dishes, or other Korean specialties. It is also known for its health benefits, as the fermentation process creates probiotics and other beneficial compounds that can aid in digestion and support overall gut health.
Enjoy homemade Kimchi and you have the benefit of including a probiotic-supportive food in your diet! Fermented vegetables such as Kimchi help rebuild and maintain a healthy gut. Simply start including small doses into your daily diet. You can include some of the juice on salads or include in dressings and then gradually include it into your daily regime.
Ingredients:
1 raw napa cabbage chopped
1/4 cup sea salt
8 cups water (for brining cabbage)
2 piece, 2 inch ginger root chopped
2 small asian pears chopped
2 garlic bulbs chopped
1 tsp chili powder
1/4 cup gluten free tamari
2 medium carrots grated
2 medium daikon radish chopped
4 green onion stem chopped
Method:
First let’s begin with Brining Cabbage: combine salt with water and stir to dissolve salt in a large mixing bowl or a pot. Chop the cabbage into about 2 inch pieces and then place pieces into the salt water. Let set for at least 2 to 3 hours, ideally 6 to 8 hours, stirring a few times in between.
Next Make the sauce: while the cabbage is soaking, combine pear, tamari, ginger, chilli powder and garlic in a food processor/blender and process until it becomes a smooth paste.
Combine everything together: once the cabbage is ready, drain and rinse well, but save 1/4 cup of the water as you'll use it later for packing the Kimchi. Place the cabbage back into a large bowl or pot and combine with the green onion, carrots, radishes and the chilli paste. Mix well and make sure you coat all the pieces. It's easiest if you use your hands but I would recommend using gloves!
Packing: place the Kimchi in jars, packing down to close air pockets and leave about an inch at the top for air and gases. This is important for the fermentation process. This is where you add the reserved brine if needed to cover everything up.
Fermenting: leave the Kimchi to sit in room temperature for 1 to 3 days. The length of time depends on how warm your place is: the warmer, the less time. Make sure you “burp” your Kimchi at least once per day during this process, to release the air pressure (just open and close lid). You may notice it bubbling, this is a good sign as it means the fermentation process is happening! As your Kimchi ferments the flavours will strengthen, so you can sample as you go to decide when you want to place in the fridge. Ideally, leave it to ferment slowly in the fridge for 5-7 days before enjoying. Once stored in the fridge, it's best to eat it within a month or two.
Additional Notes:
Pink salt doesn't work well in this recipe. I find it best to use a coarse salt like sea salt
This recipe excludes fish and shrimp paste and I use the tamari as the replacement for these ingredients. That is my preference.
Freezing Notes:
This can be refrigerated for up to 2 months.
Equipment Used:
Pan
Bowl
Spoon
knife
Gloves
Measuring spoon
Storage Containers.
