If you are interested in making fermented vegetables at home, kimchi is probably one of the easiest options to start with.
Kimchi is a Korean staple food, made with Chinese or Napa cabbage and other vegetables and it takes only 3 to 4 days to make. While it is originally quite spicy, you can adjust the level of spice according to your spice tolerance level. Once ready, enjoy it as an accompaniment to your meals (does not have to be Korean!) and reap the benefits of including this nutrient dense, probiotic-rich food in your diet.
Your body, gut and your gut microbiome will love you for it.
Ingredients:
- 1 Chinese or Napa cabbage, washed and cut into 2-inch pieces
- 1/2 medium daikon radish, cut into 1-inch cubes
- 2 green onions, sliced into 1 inch lengths
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tbsp Himalayan pink salt or unrefined sea salt
- 1/2 cup water
- 1 tbsp Korean chili powder or if not available, red chili powder (adjust according to your spice tolerance level)
- 2 tbsp agave nectar
Preparation:
- Place the vegetables in a large bowl.
- In a separate bowl, mix the water and salt until it has dissolved.
- Pour this mixture over the vegetables.
- With clean hands, massage the salt water into the vegetables.
- Add the agave nectar and chili powder and massage again.
- Cover with a thin cloth and set aside for 3 hours at room temperature.
- Transfer to a mason jar, pressing down the vegetables so that they are submerged in the liquid. The mixture will expand so make sure to leave some space at the top.
- Cover with a cloth and loosely place the lid on top.
- Leave at room temperature for 3-4 days*, pressing down the vegetables every day with a clean spoon to keep them submerged.
- Remove the cloth, put the lid and refrigerate. Will stay in the fridge for 1 to 2 months.
You can watch a short video on how I make kimchi here.
* you can taste after 3 days to see if it is ready. If it smells and tastes sour and has bubbles forming in the liquid it is ready.
