Making Homemade Kimchi
Why Kimchi?
With today's highly pasteurized and over-processed foods that are used by the average person, Kimchi offers many health benefits through the probiotic bacteria in the fermented vegetables. Many today are learning more about healthy foods and returning to the art of fermentation.
There are many natural probiotics (good bacteria for your digestive system) and vitamins found in Kimchi including the following: beta carotene, vitamin A, B-complex, and vitamin C, along with the minerals Na (Sodium), Ca (Calcium), K (Potassium), Fe (Iron), and P(Phosphorous) according to the Metabolic Maintenace website.
Another reason to include Kimchi in your diet is the high fiber content it offers and the fact that it is low in calories too. You may find Kimchi to be a little too sour, salty, or spicy for your taste but like many pungent foods, it is an acquired taste. When you realize the valuable health benefits of adding fermented foods to your diet, you will want to work your way up to including them often.
Additional Health Benefits
- Gut health
- Anti-Fungal
- Anti-inflammatory
- Stregthens immune system
- Lowers cholesterol
Directions
1- Cut off the base of the Napa Cabbage so you can easily remove all the leaves to wash with water. Begin chopping the leaves into medium-large or bite-sized chunks, whichever you prefer. (reserve one or two larger leaves for weighting down the cabbage)
2- Place the cabbage pieces into a large bowl sprinkling liberally with the coarse sea salt while layering. Continue until all cabbage has been used and sprinkled with salt. Now it is time to cover it with cold water and allow it to soak for a minimum of 4 hours. This will begin to soften the cabbage somewhat, now it is time to drain and rinse it well with cold water.
3- Mix your veggies and seasonings together and add them to the cabbage. Mix well so that all the leaves are covered with your delicious mixture.
4- Place the Kimchi into a large glass jar being sure to pack it down tightly to remove the air bubbles. Continue the process until the jar is full while leaving a 1" head-space. Place a large leaf over the top to keep the cabbage from floating above the liquid. Lightly screw on a lid but not over-tightening to allow some of the fermenting gases to escape.
5- Place your jar in a room to culture (preferably 60-70°) for 2-4 days removing the lid occasionally to release any excess gas pressure. When you are satisfied with the tanginess of your Kimchi you will then place it into the refrigerator to slow down the fermenting process. It will last for a few months in cool temperatures as long as the cabbage is below the liquid.
Kimchi Recipe:
5 - 6 pounds Napa Cabbage (Chinese)
½ cup Coarse Sea Salt
Vegetables:
2 cups radish matchsticks (I use Japanese Daikon radish)
1 cup carrot matchsticks 7 to 8 green onions (chopped into 2" pieces)
Seasonings and spices:
1/2 cup garlic cloves minced
2 tsp. ginger, minced (optional)
1 medium onion, minced (optional)
1/2 cup fish sauce
1/2 cup rice vinegar
1/2 cup vegetable broth
1 1/2 - 2 cups hot pepper flakes (gochugaru - Korean pepper flakes).
1 T. Honey or 1/2 of an apple pureed
2 tsp. sesame seeds
Your Kimchi's flavor will continue to deepen as it ages and is now ready to enjoy. You can serve it with eggs, noodles, tofu soup, as a side for meats, and of course the traditional rice. If you want ways to add natural probiotics to your diet, full of rich, healthy bacteria then Kimchi is a great fermented food to have.
Until next time, this is Sunscape
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