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I hope you all had a lovely Christmas 🙂
Today I am going to give you my recipe for Kimchi.
Ala the dictionary: “A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.”
In other words, it’s a cultured cabbage dish much like sauerkraut (with all the same benefits) except it utilizes additional vegetables and hot peppers, making it a tangy, spicy delight!
After I ran out of my first batch of sauerkraut, I decided to make kimchi instead, and I have to say that I do like it better than sauerkraut. All the extra ingredients give it that zing and make it more interesting. However, I’ll be honest, I don’t really know what authentic kimchi is supposed to taste like – so I don’t know if this recipe, and what I made, tastes “correct” – there is a chance I would get put to shame by a Korean person if they were to taste it. All I know is that it tasted pretty good to me.
Now, I’m not going to give you a bunch of redundant instructions on how to ferment kimchi. The process is identical to that of sauerkraut, which I have outlined here. You simply switch up the ingredients with the following:
Main ingredients:
- 2 large Chinese or Napa cabbages
- 1 head broccoli
- 4 carrots
- 5 – 10 large radishes
- 2 tsp sea salt
Sauce ingredients:
- 6 green onions, finely sliced
- 4 garlic cloves, minced
- 2 tbsp minced ginger
- 1 tsp lemon juice
- 1/2 red chili pepper with seeds removed (mine only turned out very mildly spicy with this, so if you like spicy stuff, add a full chili pepper)
- 2 tbsp sesame seeds
- 1 ripe pear
Chop up the cabbage and radishes finely, cut broccoli into florets, and grate the carrots. Add these plus the salt to a really big pot or bowl.
Put all the sauce ingredients into a blender and blend until smooth (add a touch of water to get it going if needed). Add this to the other ingredients in your pot or bowl, and begin mixing to extract the cabbage juice! Again, get the full instructions here.
photo by Andreas
TRACY RAFTL
Blog author Tracy Raftl used to have severe acne — now she teaches thousands of women how to take back control of their skin through natural, holistic, and mind-body methods.
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11 Responses
Hey Tracy, this article gave me an idea for a future article I think you should do. I think you should explore the farming and agricultural practices of various countries and see how they compare. I know that in many countries things like Posilac (bovine growth hormone) are either outlawed or haven’t reached yet so their meats and produce are, by default, organic. (I’m pretty sure Posilac is illegal in Canada, but legal in the US [GO USA!])There isn’t really any sort of need to seek organic produce in many countries because nobody really uses all these chemicals and whatnot (although many modern countries do.) It’s a subject that I’m admittedly somewhat ignorant about, I just kind of know most of the basics but not much in-detail stuff.
Reply
Hey Sampson… you’re right, that would be a very interesting article! I know that bovine growth hormone is illegal in canada (which is super), but that doesn’t make it like organic does it? I mean they still use antibiotics and feed them non-organic feed, right?
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Hey Tracy. I was thinking about trying this recipe, but I hate radishes, lol. Do you think it would taste waaaaaay different without them? What else do you think would be a good substitute?
Reply
Yep, you can leave them out. You can put anything you want in your ferments, be creative. In fact, now that you mention radishes, the last couple of times I made kimchi, I made it by memory and I forgot all about radishes.
Reply
Haha, awesome. thanks!
Reply
Hi tracy! Have you tried making cultured papaya? It’s called atchara here in the Philippines. Its sour, tangy with a wee bit of sweetness. 🙂
Reply
Hi Aiby,
No I’ve never heard of it! Is it good?Reply
Hi, am I supposed to save a piece of cabbage to place on top, like the sauerkraut recipe?
Reply
Yes 🙂
Reply
I was going to make this for going on the Candida Cleanse, but I realized there is a ripe pear in the recipe. Do I still include the pear if I will be eating it while doing a cleanse?
Reply
Hi Mikayla! It’s okay because when you ferment something like this, the bacteria eat the sugar in it so it’s all good 🙂
Reply
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