Kimchi, the Korean superfood! It is a traditional side dish made from salted and fermented cabbage and other vegetables and fruit, and seasoned with gochugaru, aka Korean chili powder.
This dish is not only fun to make, I love trying new ‘cooking’ techniques, it is also very healthy. It is rich in vitamines A and C, and due to the fermentation, it contains a lot of gut-boosting lactobacilli bacteria. It is not for nothing that it can be considered as a vegetable probiotic food.
There are plenty of different recipes out there, it is more or less cabbage as a base and then use what ever you like. If I were you I would give it a try. How long would you dare to let it ferment?
kimchi
Kimchi, a traditional Korean side dish made from salted and fermented cabbage, and not to forget the famous Korean chili powder: gochugaru
Ingredients
- 350 gr cabbage
- 2 cloves garlic
- 10 gr ginger
- 50 gr carrot
- 50 gr celery
- 85 gr cucumber
- 50 gr red onion
- 10 gr gochugaru
- 9 gr sweet shiro miso
- 2 tbsp tamari
- 0,5 tbsp sugar
Instructions
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Roughly chop the cabbage. Resolve 45 grams of salt in 350 ml water in a large bowl. Give the cabbage a massage with the salted water. Put a lid on and add some weight on top of the lid. Let the cabbage brine for 4 hours
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After 4 hours, rinse the cabbage 3 times under cold running water and let it drain for 15 minutes
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In the meantime grate the garlic and ginger. Cut the carrot, celery, cucumber and onions julienne
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Mix the ginger, garlic, miso paste, tamari, sugar and gochugaru and add the carrot, celery, cucumber and onion. Mix well
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Add the cabbage to the bowl and knead with your hands so that the cabbage releases its juice
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Put the mixture in a sterilised glas jar and press well so that the kimchi is covered with a layer of juice. Make sure you close the jar airtight
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Let the kimchi rest in the kitchen for 24 hours. After that keep it in the fridge
Recipe Notes
If you want to add a bit of sweet flavour, add 1/2 apple, cut julienne
This version is quite child friendly, want to spice it up a bit, use more of the korean chili powder
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