Kimchi

Ingredients

• 2 Napa Cabbages (reserve 2-3 leaves) 

• 1 Daikon radish (skin on) 

• 1 apple (any variety, skin on) 

• 5 carrots (skin on) 

• 1 bunch green onions 

• 6 cloves peeled garlic 

• 3 Tbsp grated fresh ginger 

• 1 Tbsp Korean chili powder     

• 1/4 cup crushed red chilli peppers (to taste)  

• 1/4 cup Sea Salt

NUTRITIONIST’S TIP:

There is so much to say about Kimchi in terms of its health benefits.  It’s loaded with vitamins, fibre, and good gut bacteria.  It has a pickled taste without using any vinegar.  It’s spicy and funky.  You have to try it.  I can’t say enough about fermented foods.  I think I will do a blog post on fermenting in the coming months.  I typically ferment when vegetables are at their peak freshness.  Right now it’s winter and stuff in Canada is looking pretty sad in the produce section.  There is so much to cover on the topic of anaerobic fermentation.  Stay tuned.  One more thing, this is by no means a traditional Kimchi recipe, but it’s one that I like and can make time and time again.  

Directions

1. Wash all veggies. Chop cabbage into bite sized  pieces. Grate carrot. Cut radish and apple into bite  sized pieces. Dice green onion into ½ inch pieces.  Place above in a large mixing bowl.
2. Add Sea Salt.  Paste remaining ingredients together either using a food processor or mortar and pestle. Set paste aside.
3. Massage veggies in a bowl until water has released and veggies are reduced by half. Do not discard liquid.
4. Thoroughly mix in Paste.  Transfer Kimchi to a large mason jar or other type of  fermenting vessel.  I currently use a proper fermenting jar, but you can easily start with a large (3L+ mason jar)
5. Pack Kimchi tightly, pushing all veggies below the  liquid line until all veggies are submerged. Add reserved whole cabbage leaves and a weight.  Cover with a loose  lid and allow Kimchi to ferment at room temperature (approx 2-3 weeks total). Keep out of direct light.
6. You may taste your Kimchi at any time to determine if it has fermented to your liking. Once this point is reached remove weight and cabbage leaf, tighten lid and refrigerate. Kimchi will store nicely in your refrigerator for 6-12 months.