Recipe: Kimchi

 

Naturally fermented kimchi is full of gut-friendly probiotics and enzymes. Good for you AND it tastes great.

This is a sponsored post.

My family loves this kimchi. It’s spicy and crunchy and salty – a great side dish to go with meat and fish when you don’t have time to make a salad.

Naturally fermented kimchi is full of friendly bacteria and enzymes and oh, so good for you. And it’s easy to make!

Kimchi

  • 1 head cabbage (I use what’s available locally)
  • 3 small bunches bok choy
  • 3 green onions, sliced
  • about 1 cup daikon, shredded (I use my veggie peeler)
  • about 1 cup carrots, thinly sliced or shredded
  • 1.5 tablespoons Hawaiian salt or Himalayan sea salt
  • 8-10 cloves garlic
  • 1″ piece fresh ginger
  • 1-2 tablespoons red pepper flakes (2 tablespoons makes a fairly spicy kimchi; use more or less to taste)

Reserve one outer leaf of cabbage. Chop the remaining cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients, pressing and smashing with the end of a rolling pin or back of a wooden spoon. This step will help the cabbage release its juices. The bulk of the greens will reduce by about half as you work it. Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes. Transfer mixture to a half gallon jar, pushing the greens down until they’re covered by juices. (It will not look like you have much juice, but when you smash the ingredients down into the jar, you’ll be surprised.)

Place the retained cabbage leaf over the top of the kimchi to help keep the small bits under liquid. Place one or two glass weights on top of cabbage. (I use the weights that came with my Fermentools kit.)  If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water. It’s essential that the ingredients are completely submerged. The only failed product I’ve had was due to improvised weights and the batch went moldy. That hasn’t happened with the glass weights — I can add several to the jar to hold down the cabbage mixture. Lesson learned!

Let sit at room temperature for a several days or a week, then refrigerate. (Swap the Fermentools airlock system for a regular canning lid during storage.)

Yup. This post is sponsored by Fermentools. They sent me a kit to experiment with and because I’ve found them to be an excellent and easy way to start fermenting successfully, I’m sharing with you. My disclosure policy is here

Making kimchi is incredibly easy - just a matter of chopping veggies, really. But this fermented veggie mix is so good for you!

 

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  • This is a much easier version than others I’ve seen…Mahalo, Kris!

  • Toni ,

    That sounds yummy… : )

  • It’s on my long term to do list — to make kim chee. Thanks for this recipe. I am eager to try it. (I’ve been saying that for awhile but I AM going to do it one of these days…)

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