My neighbor Charles, who is an amazing gardener and cook, shared this delicious Kimchi recipe with me. I hope you enjoy it as much as I do!
So, what is Kimchi? Kimchi is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. This particular recipe adds Sriracha, a sweet, tangy hot sauce. Over the last decade or so, Korean kimchi has gained a global recognition as a healthy probiotic food. Kimchi is a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging. If you want to learn more about the health benefits of fermented foods, head over to my blog post, Ferment…Your Gut Will Thank You.
Let cabbage sit for a couple of hours at room temperature.
Add all the water, making sure the cabbage is covered.
Cover and brine at room temperature overnight.
Drain the cabbage, rinse it out, and squeeze away any excess moisture.
In a large mixing bowl, combine cabbage and mix with garlic, ginger, fish sauce, vinegar, sugar, Sriracha, onions, and carrot.
Cover and store at room temperature.
Check the flavor every few days until you get the fermented flavor you like.
Once it’s ready, store in an airtight container in your refrigerator.
Although you can start eating your kimchi any time, it needs about two weeks in the fridge to fully develop its flavors. Your kimchi will continue to age in your refrigerator and will be delicious for a couple of months, when the healthy bacteria count is the highest.
Ferment…Your Gut Will Thank You, post from Set Forth You
Did you try this recipe? How did it turn out? Let me know in the comments.