Kimchi

I've been wanting to do this for a long time. I made a version of kimchi once at school and it turned out beautifully.  Now, after much research, I'm ready to make my first home batch. 

A Korean staple, Kimchi is a fermented cabbage dish. Its loaded with enzymes and living bacteria that make your insides very happy (and healthy.) Plus its freakin delicious. This is one of those foods that people get seriously hooked on. You'll never forget it and always be wanting more :) Yes.

Traditional Kimchi is serious business, so I'll be the 1st to say that this is NOT an authentic Korean recipe. I'm fine with that. From what I understand nearly anything can be pickled or fermented so I'm gonna have some fun. Here we go... first homemade kimchi!!

I added Watermelon Radishes... one of the many loves of my life

Kimchi mix before soaking in the brine

Day 1 The Ingredients have just been rubbed with my chili 

paste & pressed down into the glass jar

 Day 3 Kimchi tastes fermented,  spicy and delicious.. ready to store in the fridge!

Shelly's First Kimchi
1 head napa cabbage, leaved cut in half down the vein (reserve the outermost leaves)
1 red bell pepper, sliced thin
1 carrot, sliced thin
1 bunch scallion, sliced thin longwise
2 watermelon radishes, sliced thin
1/2 bunch cilantro, rough chopped

4T salt + 1 quart water (the brine)
2 T ginger, minced
2 T garlic, minced
1/2 T chili powder
1 T miso paste


you'll also need:
1 large mixing bowl
plates/heavy things to weigh down/submerge the mix
1 large glass jar/couple of mason jars/pickling crock

Wash all the produce thoroughly and chop. Toss everything together in a large bowl, besides the garlic, ginger, chili and miso. Mix the water with the salt and cover the vegetables with the brine. Then place large plates as weights on top of the mix to submerge it for a few hours (at least 2hours.) Then drain the mix.

Meanwhile, mince the garlic and ginger then mash it with a mortar & pestle to create a paste. Add the miso and chili and continue to mash into a paste. Its okay if it is chunky.

Rub all the veg with the paste. Make sure to incorporate it evenly. Now, you will add the mix to a large glass jar (or mason jars or pickling crock) and press down firmly for several minutes until the brine rises to the top. Place the outermost leaves of the napa on top of the mix as a natural cover. Put a lid on the jar. And wait :)

The next day you will press down firmly again on the cabbage to make sure the brine is covering all the veg. You can even taste it at this point! It should be delicious, but not quite fermented yet. That'll take a few more days. Once its fermented you can keep it in the fridge.. and eat as much as you want. Its great for you!

An alternative to pressing down on the kimchi everyday is to place weights on top of the mix to make sure it stays submerged. Id rather rub it down every day.. put some good loving energy into my veg.. and check out the flavor as it progresses. I'll keep you posted!

And now for some nutritional information that I copied & pasted from this website www.kuksuldo.com/kimchi

Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation that suppresses growth of harmful bacteria. This bacteria not only gives a sour rich flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines. Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods. Most ingredients of kimchi are rich in water and low in other nutrients. However, lactic acid in kimchi restrains the growth of harmful bacteria in intestines and help relieve intestinal disorders. In addition, the lactic acid is efficacious for preventing adult diseases such as obesity, diabetes, and even gastrointestinal cancers. Not only that, the juice from vegetables and salt in kimchi help intestines remain clean. Some substances in kimchi help promote the secretion of pepsin (protein-digestive enzyme) and maintain the presence of a certain number of bacteria.

 

Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months.  It has different kinds of nutrients based on materials and the level of fermentation. Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron). The nutrients produced during fermentation (lactic acid bacteria and acetic acid) help protect against cancer and germs. The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body Lactic Acid Bacteria The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be especially good for the intestines and has anti-germ functions. Acetic Acid Acetic acid is produced differently according to the materials used, fermentation temperature and period, and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less salt at a low temperature has a better taste. Amino Acids The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers have found that kimchi contains 17 different kinds of amino acids Vitamins Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double after a 3 week-fermentation period.