This is my next great adventure!
I have been hesitant to try this but I am finally ready!
Lacto-Fermented Kimchi
Kimchi is
a delicious fermented food. Full of great probiotics, it helps with
digestion and overall health. Though Kimchi isn't as simple as making
sauerkraut, it's totally worth the extra work to get such wonderful flavor.
Kimchi is Korean Sauerkraut.
It has a great bite, and depending on how hot the chili peppers are, it can be
pretty spicy. My absolute favorite way to eat it is mixed with chicken and
peanut sauce, either in a wrap or as a stirfry.
Traditionally, it is made
with napa cabbage, but in central Montana, that is not always easy for me to
find, so I've used regular green cabbage and find it works just as well.
Lacto-Fermented Kimchi
Ingredients:
1 cabbage
1 bunch of green onions
3 carrots
1 bunch radishes
1 tablespoon fresh ginger
4 cloves garlic
2 tablespoons dried chili
peppers or 3 fresh chili peppers
4 teaspoons sea salt
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I
use a skinny glass to compress
the
veggies as much as possible.
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1 teaspoon whey per mason
jar (optional, if not using whey, double the salt)
4 pint jars with lids
Directions:
Thinly slice cabbage and
green onions. Grate carrots, radishes, ginger and garlic. Dice peppers, if you
are using fresh.
Combine everything, except
the whey, stirring and mashing. Allow to rest for an hour, this lets out more
the juices, which is helpful.
Evenly pack 4 pint jars. Add
1 teaspoon why per jar. I use a skinny glass to compress the veggies as much as
possible.
Add a little water, if
needed, so that the veggies are covered with liquid.
Set at
room temperature for 3 days and then transfer to the refrigerator.
And the kimchi is ready to
eat!
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Add
a little water, if needed,
so
that the veggies are covered with liquid.
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If left unopened, kimchi
should last a couple months, once open, use within 2 weeks.
As with any ferment, if
there is mold or unpleasant smell, discard. (I've never had my kimchi mold.)
Makes 4 pint jars full
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Set
at room temperature for 3 days and then transfer to the
refrigerator.
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And
the kimchi is ready to eat!
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source:
nourishingminimalism
This is on my kitchen counter doing it's thing! It was absolutely delish going into the jars! I can barely wait to taste the finished product!! Good, nutritious food!
ReplyDeleteOk, so a couple of pointers on this recipe.
ReplyDelete1. Don't overpack the jars. You need at least 1 1/2" to 2" of head space for expansion.
2. Start with new lids. Old lids have a tendency to lose their seal.
3. I made this recipe on the 13th. I have only one jar remaining on the counter because all of the others have broken their seal.
4. Monitor closely and if your seals break, refrigerate immediately.
5. If you are unsure about the safety....throw it out! Always, when in doubt, throw it out!
This is sooooo good! I am making more! It's better nutritionally than canned salsa too!
ReplyDelete