Easy Kimchi
Reap the benefits and healthy rewards of fermented and live vegetable based foods with this easy raw kimchi recipe.
This recipe provides the following nutrients: Vitamins C, K, and B6; calcium, magnesium, dietary fiber, folate, and potassium.
Nutritional Information
Prep Time:
30 minutes
Total Time:
30 minutes
Serves:
1 person
Calories:
Fat:
Carbohydrate:
Protein:
14
0
3g
1g
Ingredients
Kimchi Paste
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1 medium onion
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6 large chilies, de-seed for a mild spice
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6 cloves of garlic
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3″ ginger, peeled and sliced
Veggies
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½ a cabbage, cut into 2″ chunks
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3 stalks of celery, 1″ chunks
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3 carrots, 1″ chunks
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1 sweet red pepper, 1″ chunks
-
½ a cauliflower, 1″ chunks
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8 radishes, 1″ chunks
Pickling Brine
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6 tbsp salt
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2 litres / 3.5 pints water
Special Equipment
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Blender
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7-8 Pint sized jars with tight fitting lids
Instructions
Crust:
-
Dissolve the salt in the water.
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Chop all of the vegetables that are not for the paste into 1″ pieces apart from the cabbage that should be about 2″.
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Place all the vegetables in the water and use a plate to ensure they are all submerged, use enough veggies for all the water. Leave for 8 hours or overnight.
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Place all of the kimchi paste ingredients into a food processor and blend until smooth.
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Drain the vegetables and then coat with the paste.
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Pack tightly into jars and leave somewhere room temperature to ferment for 4-8 days.
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Open the kimchi lids daily to ‘burp’ the jars and let gases escape. Taste after 4 days and once the required taste is achieved then move to the fridge.
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The longer the kimchi ferments the more beneficial gut bacteria they will contain