Nutrition. Education. Transformation.

Kimchi

October 10, 2012

Kimchi is an incredibly nutritious immune booster that is very popular in Korea. It has sharper taste due to the ginger, which makes it a great side dish to asian meals.

 

If you want to make a big batch to last you all season, you will want to use a crock. Here is a really great one from Germany.


Ingredients

  • 1 small head purple cabbage (slice using a mandolin)
  • 1 large leek chopped
  • 2 carrots grated
  • 6 cloves of garlic minced
  • 1-2 Tbsp. of freshly grated ginger
  • 1 Tbsp. sea salt

 

Instructions

  1. Combine ingredients in a bowl and sprinkle salt while mixing well. Pound with a wooden spoon so that the water in the vegetables starts to come out, creating a brine.
  2.  Place ingredients in a glass quart jar and continue to crush with the spoon so that the brine rises above the vegetables. Fill until 1 inch below the top of the jar.
  3. Loosely place the jar back on and place in a warm part of the kitchen. Check on it  periodically to make sure the brine is above the vegetables. If it is not, crush down with a clean wooden spoon.
  4. Let sit for about 2 weeks, then keep in the refrigerator. It will stay preserved for a long time.
  5. If you want to make a big batch to last you all season, you will want a crock. Here is one I recommend from Germany.

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