Fermented or probiotic foods are so good for us. They should be part of everybody's diet. Our health starts in our gut and a healthy or friendly gut flora makes healthy people.
Today, a lot of studies are emerging showing a strong link between our gut flora and diseases such as digestive issues, autoimmune disorders, nutrient deficiencies, heart disease, diabetes and so much more.
The kimchi ingredients are flexible. last time I added daikon radish. My hubby, however, prefers it without. Some people also like to add apple. We just love it with carrots and spring onions. But be creative and add grated veggies you like. Purple cabbage might be interesting too.
KIMCHI RECIPE
INGREDIENTS
FOR THE KIMCHI
1 napa cabbage
1/4 cup sea salt
1 carrot grated
3/4-1 cup chopped spring onion
5-6 cloves of garlic, minced (or 1 tbsp)
1 tsp grated ginger
1/2-1 tbsp raw sugar
3 tbsp water
1-5 tbsp Korean chili powder (I used 3.5 tbsp for mild spicy)
FOR THE BRINE
1 cup filtered water 1 tbsp sea salt
DIRECTIONS
Cut the napa cabbage in 4 equal part lengthwise. Cut into smaller pieces. Add the cabbage to a big bowl with the salt. Massage for 5 minutes. Add filtered water to cover and press down with a plate. Let sit for 2-3 hours to kill all the bacteria you do not need.
Meanwhile, make the kimchi sauce or spice mix by combining the Korean chili powder, sugar, garlic, ginger, and water. Set aside in the fridge.
After 2 to 3 hours rinse the cabbage under cold running water to remove the excess salt. Repeat rinsing step 3 times. Drain well and press cabbage to the sides to remove most of the water.
Combine spice mix, carrots, cabbage, and spring onions. Mix well using your hands. Wear protective kitchen gloves if you want.
Add the mixture to a glass jar with a lid and firmly press down.
Mix the water and salt to make the brine. Add enough of the brine to just cover the cabbage mix.
Ferment for 1-5 days at room temperature. Ours only needs 1 day since we live in a hot climate. Open the jar every day and do a taste test!
When ready, store in the fridge to stop the fermentation process. Kimchi is based on a lacto-fermentation process.
