Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. Though Kimchi isn't as simple as making sauerkraut, it's totally worth the extra work to get such wonderful flavor.
Kimchi is Korean Sauerkraut. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy. My absolute favorite way to eat it is mixed with chicken and peanut sauce, either in a wrap or as a stirfry.
Traditionally, it is made with napa cabbage, but in central Montana, that is not always easy for me to find, so I've used regular green cabbage and find it works just as well.
Lacto-Fermented Kimchi
Ingredients:
1 cabbage
1 bunch of green onions
3 carrots
1 bunch radishes
1 tablespoon fresh ginger
4 cloves garlic
2 tablespoons dried chili peppers or 3 fresh chili peppers
4 teaspoons sea salt
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| I use a skinny glass to compress the veggies as much as possible. |
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Directions:
Thinly slice cabbage and green onions. Grate carrots, radishes, ginger and garlic. Dice peppers, if you are using fresh.
Combine everything, except the whey, stirring and mashing. Allow to rest for an hour, this lets out more the juices, which is helpful.
Evenly pack 4 pint jars. Add 1 teaspoon why per jar. I use a skinny glass to compress the veggies as much as possible.
Add a little water, if needed, so that the veggies are covered with liquid.
Set at room temperature for 3 days and then transfer to the refrigerator.
And the kimchi is ready to eat!
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| Add a little water, if needed, so that the veggies are covered with liquid. |
If left unopened, kimchi should last a couple months, once open, use within 2 weeks.
As with any ferment, if there is mold or unpleasant smell, discard. (I've never had my kimchi mold.)
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