Kimchi is not only beautiful and delicious, it also contains a tiny, bustling world of health-boosting microbes in each bite. A fermented food staple in Korea, kimchi is packed with probiotics. The lactic acid bacteria created during the fermentation process is not only good for your gut, it’s also an immune booster, lessens inflammation, and provides a whole host of other health benefits.
Kimchi is a great food to have around the house. It’s delicious as a whole meal with rice and fried eggs, a side dish, or even a mid-day snack. The spicy, sour tang of kimchi usually has the people in my house sneaking to the refrigerator throughout the day for “just one more bite.”
Refrigerated kimchi lasts for months in the fridge, but around here it rarely lasts more than a few days.
1 napa cabbage, cut into bite-sized pieces
2 carrots, sliced
1 daikon radish, sliced
1 bunch green onions, sliced
1 inch piece of ginger, minced
5 cloves garlic, minced
3 Tbsp. of sea salt
2 Tbsp. soy sauce
1 Tbsp. (or more if you like) fish sauce
2 Tbsp. gochujang or other chili sauce of your choice
Chop up cabbage and be sure to leave one giant cabbage leaf aside for later. Place the cabbage in a large glass bowl and toss in sea salt. Massage with your hands until the cabbage has reduced in size by about half and there is plenty of water collected at the bottom of the bowl.
Add the chopped vegetables and minced garlic and ginger and mix well with your hands. Add the soy sauce, fish sauce and chili sauce. Mix thoroughly.
Now put the mixture into glass jars, really pushing it down until the mixture is covered in a layer of brine. Place the cabbage leaf you set aside earlier over the top of the kimchi. All of the kimchi should remain under the brine during fermentation. You can use fermentation weights, but this is unnecessary. The cabbage leaf works just fine.
Cover with a cloth and rubber band and place on the counter for a few days. Taste every day and when it is fermented to your liking, put a lid on the jar and store in the refrigerator.