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Homemade Kimchi
Have you tried Kimchi? Have you ever made your own?
➡️ What is Kimchi anyway?
It’s a spicy, fermented cabbage, similar to sauerkraut, but with Korean flavors such as garlic, ginger, & chilies. I like to add a spoonful to my savory meals.
➡️ So what does it taste like?!
Kimchi tastes tangy, salty, spicy, and sour! It’s very similar to sauerkraut (because they are both fermented cabbage), but kimchi is packed with different flavors and a little heat.
➡️ What are the benefits of eating Kimchi?
Kimchi is packed with nutrients while being low in calories.
The fermentation process creates an environment that allows friendly bacteria to multiply. These include probiotics, which are live microorganisms that are known to offer health benefits when consumed in large quantities.
Fermented foods such as kimchi offer probiotics, which may help prevent and treat several conditions such as:
-
Gastrointestinal health
-
Constipation
-
The common cold
-
Skin conditions
-
and more
➡️ It’s noted:
A specific strain of Lactobacillus found in fermented kimchi may boost our immune system, though further research is ongoing.
Probiotics like kimchi and other fermented foods may help reduce inflammation. Studies are underway to understand its inflammation-fighting abilities, but so far – very promising.
Reference:
➡️ More CFC Probiotic Goodness:
- Why Probiotics are Great for Health and Weight Loss:
- Natural Probiotics:
- Health Benefits of Raw Sauerkraut:
- How To Create a Healthy Microbiome:
- Cleanfoodcrush Homemade Raw Sauerkraut:
Makes about 4 cups
Ingredients:
- 1 medium head Chinese or Napa cabbage
- 8 ozs Korean radish or daikon radish, peeled and cut into matchsticks
- 1/4 cup sea salt
- 2 large carrots, cut into matchsticks
- 4 green onions, sliced diagonally into 1-inch pieces
- 2 Tbsps gochugaru or Korean red pepper flakes
- 1-inch fresh ginger, grated on the microplane
- 1 garlic clove, grated on the microplane
- 1 Tbsp raw honey or pure maple syrup
Instructions:
Trim and discard the outer leaves of your cabbage.
Slice your cabbage lengthwise into quarters and remove the core. Chop it up into large bite-size pieces and place in a salad spinner. Wash and drain the cabbage, then give it a good spin.
Add cabbage to a large bowl then season with 1/4 cup sea salt. Toss well and allow cabbage to sit for about 1 hour, stirring every 15 minutes.
Meanwhile, slice your radishes and carrots into matchsticks and slice the green onions then place in your large bowl.
Add in all of your remaining ingredients.
Add more or less pepper flakes or gochugaru depending on how much spice you like.
Toss thoroughly to combine. Cover the bowl and allow it to sit at room temp overnight.
I like to place a plate on top to weigh down the veggies in order to keep them submerged in the brine.
Transfer your kimchi into a clean jar (or several jars) together with all of the brine left at the bottom of the bowl. Keep your fermented vegetables covered/submerged in the brine.
Stays well refrigerated for up to 2 months.
Serve your kimchi with any savory meal from breakfast to dinner.
Enjoy!
❤ Rachel
Ingredients
- 1 medium head Chinese or Napa cabbage
- 8 ozs Korean radish or daikon radish, peeled and cut into matchsticks
- 1/4 cup sea salt
- 2 large carrots, cut into matchsticks
- 4 green onions, sliced diagonally into 1-inch pieces
- 2 Tbsps gochugaru or Korean red pepper flakes
- 1-inch fresh ginger, grated on the microplane
- 1 garlic clove, grated on the microplane
- 1 Tbsp raw honey or pure maple syrup
Instructions
- Trim and discard the outer leaves of your cabbage.
- Slice your cabbage lengthwise into quarters and remove the core. Chop it up into large bite-size pieces and place in a salad spinner. Wash and drain the cabbage, then give it a good spin.
- Add cabbage to a large bowl then season with 1/4 cup sea salt. Toss well and allow cabbage to sit for about 1 hour, stirring every 15 minutes.
- Meanwhile, slice your radishes and carrots into matchsticks and slice the green onions then place in your large bowl.
- Add in all of your remaining ingredients.
- Add more or less pepper flakes or gochugaru depending on how much spice you like.
- Toss thoroughly to combine. Cover the bowl and allow it to sit at room temp overnight. I like to place a plate on top to weigh down the veggies in order to keep them submerged in the brine.
- Transfer your kimchi into a clean jar (or several jars) together with all of the brine left at the bottom of the bowl. Keep your fermented vegetables covered/submerged in the brine.
- Stays well refrigerated for up to 2 months.
- Serve your kimchi with any savory meal from breakfast to dinner.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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