Tis the season for fermenting vegetables… the weather is cooling off in Florida and the cold weather veggies are coming into season. I’m in the process of editing a kimchi making video and I just wanted to share the recipe while I had a chance. This recipe should safely fit into a 1 gallon jar when mashed down.
2 heads of cabbage – save several large outer leaves to cover the finished product
2 large carrots
shred and salt, shred it good and massage salt in so cabbage sweats, you want it juicy.
Puree these ingredients and mix in with cabbage and carrots
1 clove of garlic
3 hot peppers, dry or fresh
3 T fresh ginger
Optional: 1 T probiotic (Body Ecology)
- Shred cabbage and carrots, salt and massage.
- Puree above ingredients and mix in with shredded cabbage.
- Stuff cabbage mixture into jar and mash down removing all the air pockets and bring up the juice level.
- Place saved cabbage leaves on top of kimchi. Press down completely covering kimchi. Use a ceramic bowl, mug, small plate… anything to weigh down the leaves. You want enough pressure to bring the juice above the level of the kimchi mixture. Get creative, make it work. If all else fails add a mixture of 1 T salt to 1/2 C water. Add enough to bring level up.
- Cover with a towel to prevent bugs from getting into it and place in a cool dark place. Check on it regularly. It should be read to refrigerate in a week.
Kimchi and ferments like sauerkraut and miso are great immune boosters and they also help to repopulate your healthy internal flora. Fermented veggies are a daily staple in countries like Korea, China and Japan where cancer rates are much lower. These foods must be unpasteurized. Don’t think you’re getting the benefits from eating a kraut covered hot dog, it ain’t the same. Check out The Body Ecology website for great information about friendly ferments and how they can change your life.
I’ll be posting a video shortly. Keep it Live!