I hope you all had a lovely Christmas 🙂
Today I am going to give you my recipe for Kimchi.
Ala the dictionary: “A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.”
In other words, it’s a cultured cabbage dish much like sauerkraut (with all the same benefits) except it utilizes additional vegetables and hot peppers, making it a tangy, spicy delight!
After I ran out of my first batch of sauerkraut, I decided to make kimchi instead, and I have to say that I do like it better than sauerkraut. All the extra ingredients give it that zing and make it more interesting. However, I’ll be honest, I don’t really know what authentic kimchi is supposed to taste like – so I don’t know if this recipe, and what I made, tastes “correct” – there is a chance I would get put to shame by a Korean person if they were to taste it. All I know is that it tasted pretty good to me.
Now, I’m not going to give you a bunch of redundant instructions on how to ferment kimchi. The process is identical to that of sauerkraut, which I have outlined here. You simply switch up the ingredients with the following:
- 2 large Chinese or Napa cabbages
- 1 head broccoli
- 4 carrots
- 5 – 10 large radishes
- 2 tsp sea salt
- 6 green onions, finely sliced
- 4 garlic cloves, minced
- 2 tbsp minced ginger
- 1 tsp lemon juice
- 1/2 red chili pepper with seeds removed (mine only turned out very mildly spicy with this, so if you like spicy stuff, add a full chili pepper)
- 2 tbsp sesame seeds
- 1 ripe pear
Chop up the cabbage and radishes finely, cut broccoli into florets, and grate the carrots. Add these plus the salt to a really big pot or bowl.
Put all the sauce ingredients into a blender and blend until smooth (add a touch of water to get it going if needed). Add this to the other ingredients in your pot or bowl, and begin mixing to extract the cabbage juice! Again, get the full instructions here.