Make your own kimchi

Make your own kimchi

  • When good bugs meet good food
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Fermented foods are becoming a hit again, and rightly so! They’re packed with beneficial bacteria that help with digestion, our immune system, allergies, and the list goes on!

So how do you make your own? Easy!

Just keep reading…

 

Ingredients (best if you can grow these yourself!):

  • 1 head of cabbage – shredded
  • 3 carrots – shredded
  • 1 daikon radish (See picture above!) – shredded
  • 6 green onions – finely chopped
  • 4 cloves of garlic 0 finely chopped
  • 2 peppers (see picture below!)- chopped
  • 4 tbsp fresh ginger – grated
  • 2 tbsp coarse salt

Instructions:

  • Put all ingredients in a very large bowl
  • Aggressively knead all ingredients for 10 minutes – you will make a lot of water!
  • Put mixture in mason jars (or a fermenting crock if you have one), ensuring that the mixture is at least 1″ below the top and submerged under water – you can add more water from your bowl if needed
  • Cover tightly, place on a plate to catch seepage, and put in a dark and warm place for 5 days (mine is on top of the fridge)
  • Test the taste for desired tang, and if not tangy enough, place back in it’s storage spot and check back daily
  • When ready, wipe the jars (or put in mason jars if you used a fermenting crock) and store in the fridge for up to 6 months

 

This wonderful recipe was slightly adapted, but otherwise provided by Kathleen Groves at Food Uncomplicated in Burlington. www.FoodUncomplicated.com

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