Friday, May 10, 2013

Lacto-Fermented Kimchi


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
I use a skinny glass to compress
the veggies as much as possible.

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!

Add a little water, if needed,
so that the veggies are covered with liquid.




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

Set at room temperature for 3 days and then transfer to the refrigerator.



And the kimchi is ready to eat!




source: 

nourishingminimalism 

3 comments:

  1. 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!

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  2. Ok, so a couple of pointers on this recipe.
    1. 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!

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