Project Description
Kimchi is another great fermented food. It is the national dish of Korea and can be made with many variations, that really pack a flavour punch! It’s usually very spicy, sour, salty and pungent and also has some incredible health benefits. Apart from the amazing flavour, its popularity comes from it’s probiotic qualities. As a scientifically proven and powerful probiotic, it is crucial for repairing and maintaining our gut health. I cannot talk more highly of it, but I do 🙂 – I’ll talk more Kim chi in another post soon!
Traditional Korean Cabbage Kimchi
This recipe incorporates simple, fresh salad ingredients and the art of fermentation. This is an incredibly healthy dish that is great for gut health. It can easily be a wonderful side dish for almost any meal.
STARTING GUIDE
Cuisine: Korean
Prep Time: 30 mins
Cooking Time: n/a
Total Time: 30 mins
INGREDIENTS
YIELD: Makes enough Kimchi to fill 2 litre jar
(Try to find all organic ingredients where possible)
1 cup plus 1 tablespoon of coarse sea salt or Pink Himalayan Salt or Celtic Salt
Filtered or distilled water
2 heads organic Chinese cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 bunch of green onions, cut into 1-inch lengths
1/2 cup organic Korean chili powder
1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)
METHOD / GUIDE
Step 1 – Preparation
Dissolve 1 cup salt in 2 litres of water
Soak cabbage in the salt water for 3 to 4 hours
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn)
Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible
Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves
When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage
Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles
Let sit for 2 to 3 days in a cool place before serving
Step 2 – Serving Suggestions
Remove Kimchi from jar and slice into 1-inch-length pieces
If serving before Kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds
Refrigerate after opening
NOTES
I hope you enjoy this as much as we do! Share this recipe with your friends and family, and explore my other great recipes on Think Feel Thrive, Cheers Alexis.
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