Sunday, August 14, 2016

Kimchi



Making kimchi (fermenting) is WAY easier than canning so don't be intimidated.  
If you enjoy Asian food and cabbage I bet you will enjoy this.  
Adjust the amount of Sriracha to your liking, if you like it spicy kick it up a little with more hot sauce.  If you're a wimp put in less then I call for :)
This takes about a week to ferment. 


What you need:
1 large head of cabbage
1 large carrot, julienned
7 radishes, thinly sliced
6 green onions, chopped
1/4 cup sea salt
1/4 cup Sriracha 
6 cloves of garlic. minced
1 Teaspoon minced ginger
1 Teaspoon sugar
2 Tablespoons Fish sauce 
1 Jug non chlorinated water


How to make it:
Slice up the cabbage into 1 inch strips, leaving out the core.
Place that into a glass bowl, sprinkle with the 1/ cup of sea salt and cover with water.
Cover with plastic wrap, you may want to way down your cabbage so it's covered by the water.
Leave that to sit for 24 hours.
Once your time is up, separate the cabbage from the brine, saving the brine.
In another bowl mix all the other ingredients.
Now add the cabbage to the ingredients you just mixed together, mix all well.
Take 4 pint size jars, wide mouth if possible (make sure they are clean) and pack with kimchi mixture, add brine if necessary to submerge mixture fully.  Leaving 1 inch space from top of jar.
Cover with lid and forget about it for 7 days!
Pop into the fridge and enjoy when you're ready for some kick butt kimchi!

There are many ways to use kimchi, but my favorites would be in a fried rice or mix up with Raman noodles, throw out seasoning packet that comes with the Ramen - WAY too much salt in that, mix it up with the kimchi.  YUM!

* Check out this super informative article written by another blogger Jen, she shares some great ideas on how to incorporate the kimchi into dishes & all the wonderful health benefits!
Jen Reviews

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