Kimchi recipe

Homemade Kimchi ya’ll!

Fermented foods were around long before you could simply pop a probiotic supplement. Eating them regularly encourages a healthy gut equilibrium full of good bacteria, and kimchi is one of the OGs.

A healthy gut translates to a properly working digestive system, a strong immune system, reduced inflammation (which may slow with aging), better brain function, and proper weight management.

Kimchi is a little bit more daunting then some other at-home fermented foods, however it’s some times hard to find a clean packaged kimchi. So I encourage you to give it a try.

ingredients:

• 3.5 lbs of Napa Cabbage

• 1/4 cup sea salt

• 1/2 cup thinly sliced carrots

• 1 cup thinly sliced daikon

• 6 scallions, cut in 1/2 inch pieces

• 1 asian pear, thinly sliced

• 1/2 cup chopped chives

Paste Ingredients:

• 1 cup boiling water + 2.5 tablespoon sugar

• 3-4 inch piece of ginger, peeled

• 1 small white onion, diced

• 15 cloves of garlic, peeled

• 1/8 cup fermented shrimp paste

• 1/4 cup fish sauce (use 1/2 cup if you don’t have fermented shrimp paste)

• 1 cup Korean red chili pepper

instructions:

Step 1: Wash your Napa cabbage and cut into bite size pieces

Step 2: Add 1/4 cup of sea salt to cabbage, letting sit for 2 hours, massaging cabbage to make your own brine ‘liquid’.

Step 3: Add all the ‘paste ingredients’ to a food processor and blend until smooth.

Step 4: Chop the carrots, daikon, scallions, asian pear and chives into roughly the same size match stick pieces.

Step 5: When your cabbage is done softening and making it’s own brine, add your kimchi paste and veggies to the cabbage in a LARGE bowl. You can always separate it into 2 larger bowls if you don’t have a big enough one.

Step 6: Mix everything together well using your hands, plastic restaurant cooking gloves are recommended.

Step 7: Take your kimchi mixture and pack it into mason jars, or one giant kimchi jar, making sure to leave at least 2 inches of room at the top It will expand once it starts fermenting.

Step 8: Cover your jars with cheesecloth or the lid of the mason jar, just make sure the lid isn’t screwed tight, as pressure will build during the fermentation process.

Step 9: Leave your jars of kimchi on the counter for 3-6 days. Depending on how fermented you like it. I prefer 6 days.

Step 10: Tend to your kimchi daily, pushing the solids down in your kimchi down under the liquid with a wooden spoon.

Step 11: When your kimchi has gotten to the desired fermentation then store in the refrigerator and enjoy!