In the winter season, I always add a fermented food to my kitchen table. Preparing a fermented accompaniment to your meal is simple and it will add a delicious and nutritive element to your diet. Follow my simple recipe for making homemade kimchi and if you opt out of home-crafted fermentation, then I recommend my favorite kimchi brand below.
Kimchi
This amazing kimchi recipe is inspired by Amy Chaplin, a culinary guide who inspires my daily cooking in support of eating a wholesome diet.
The recipe that follows is the creation of a simple, probiotic-rich condiment that is great for your gut health. I like to eat cultured veggies with every meal in order to add flavor and diversity and to bring interest to the palate! By this recipe, support your chi with kimchi mid-winter, fortifying and warming your solar plexus! If you are not going to create in your own kitchen, then try from one of my favorites below.
Kimchi
- 1 Napa cabbage–1 3/4 pound (you can also use green cabbage)
- 2 carrots, thinly sliced
- 1 daikon radish, thinly sliced
- 6 to 8 scallions or a medium onion, thinly sliced
- 1 1/2 inch piece ginger
- 4 large cloves garlic
- 4 red jalapeño or other kind of chili, more if you like it spicy!
- 2 1/2 tsp sea salt
Slice cabbage and place in a large bowl. Add carrots, radishes and onion.
Peel ginger and place in a food processor with garlic and chili. Process until finely minced and add to the bowl with cabbage. Sprinkle with sea salt and using your hands mix everything, kind of massaging everything together, until the cabbage wilts and gets juicy. It should taste a little saltier than you would prefer, this changes as it ferments.
Pack into a crock or vase with straight sides, packing it down with your fist as you go, the liquid should come to the top.
Use a small plate that fits inside the crock to keep the kimchi down and top with a jar filled with water. The idea is to keep the liquid covering the top of the kimchi, it acts as a seal. Cover everything with a cloth to keep any bugs out. Place in a well ventilated (it will smell), cool area and let it ferment for 5 to 7 days. The length of time will depend on the temperature of your kitchen. Taste after 5 days and if you feel that the flavor is well developed and to your liking then it’s ready.
Remove weight and scoop off any mould or discoloration that is floating on the liquid or the top of the cabbage. Drain liquid off and drink it if you like, or use in salad dressings, chilled soups or add some to your next batch.
Pack kimchi into jars and store in the refrigerator. It lasts for months, the cold temperature will slow the fermentation but not stop it completely, so it may get stronger. Enjoy!
Makes about 4 cups.
At Home in the Whole Food Kitchen, Amy Chaplin
Suryas Favorite Brands of Kimchi:
- Mother in Law’s Kimchi
- Lil’ Kim Chee (Raw Sauerkraut)
- Gracie’s Garden
