Homemade Kimchi
Kimchi is one of my favourite fermented foods as it tastes so delicious and is very versatile. I try to have a couple of tablespoons daily to keep my gut bugs happy.
Kimchi is the national food of South Korea, is a spicy pickled vegetable dish. Kimchi is traditionally made by combining cabbage, scallions, or radishes in a brine with garlic, ginger, chili pepper, and fish sauce, and allowing the ingredients to ferment. Kimchi has a rich history in South Korea dating back more than two thousand years. Kimchi is also a good source of vitamin A, B vitamins, vitamin C, minerals, fibre, and amino acids.
Traditionally, kimchi is fermented in cool pits in the ground to help control the speed at which bacteria can grow. Properly made, kimchi can help preserve vegetables all year long. Kimchi is a crunchy, flavourful food that can provide impressive health benefits.
Kimchi is a fermented food, which makes it an excellent probiotic. The same lactobacilli bacteria found in yogurt and other fermented dairy products are also found in kimchi. Consuming the so-called “good bacteria” in kimchi can help you maintain a healthy digestion.
Homemade Kimichi
Equipment : 500ml glass jar with lid
Ingredients
Serves approx. 10
Base of the kimchi
· 200g Chinese cabbage (or cabbage of choice)
· 25g sea salt (iodine free)
Other ingredients:
· 1 carrot (50g), grated
· 1 spring onion, diced
· 50g daikon radish, chopped into small sticks
· 1 garlic clove, finely sliced
· 1 tsp ginger, grated
· 1 tsp gochugaru powder, or 1/2 tsp chilli powder and 1/2 tsp paprika
· 1 tbsp tamari (or soy sauce)
Directions
1. Rinse the cabbage leaves under running water before chopping to the desired thickness.
2. Put the cabbage and salt in a bowl. Firmly massage the salt into the cabbage.
3. Pour 500ml of water, filtered or de-chlorinated, over the cabbage and submerge it by sitting a plate on top. Let it soak for 2 hours.
4. Drain the soaked cabbage, and rinse three times to get rid of the excess salt. Squeeze out any excess water in the cabbage and place back in a bowl.
5. Add all the other ingredients and mix well, before transferring the mixture into a 500ml jar and, using your fist, pressing and punching down so there’s a layer of juice separating the raw kimchi and the air above.
6. Place your glass weight or mini jar on top of the raw kimchi, making sure to submerge all the vegetables.
7. Screw the lid on and leave at room temperature (ideally, 18–22°C), out of direct sunlight (I put a tea towel over mine). Each day, check on your kimchi and release any gas that has built up by untwisting the lid a little to let it out.
8. After 3 days (more in colder climates, less in warmer climates) your kimchi is ready for its first taste. If you’re missing that acidic bite, leave for an extra day or two.
9. Once it’s reached your preferred flavour, put it in the fridge with the lid sealed tight to trap in the gas, creating the fizziness of traditional kimchi. Leave it for 2 weeks to allow the flavours to develop and enjoy! It will last in the fridge for at least 3 months.
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