Kimchi Recipe!

Wednesday, April 15th, 2015

Making probiotic rich kimchi at home is easy.

 

A photo posted by Summer Bock (@fermentationist) on

• cabbage
• daikon root
• onion
• carrot (x3)
• ginger (1 large toe)
• garlic (3 cloves)
• turmeric root (small toe)
• red chili flakes (1.5 T)
• sea salt (2-3 T)

1. Shred cabbage and place in a big bowl. Sprinkle 2-3 T salt over the cabbage.

2. Place onion, ginger, turmeric, garlic, & red chili flakes in food processor and blend until smooth.

3. Chop carrots and daikon into large chunks and add to the food processor. Pulse until piece are about the size of peas.

4. Pour mixture onto cabbage and mix together.

5. Taste it to see if it is as salty as a Lays potato chip. Add more salt if needed.

6. Pack down into jars with airlocks and let it sit in a cupboard or on the counter out of direct sunlight for 2-4 weeks depending on how sour you like it.

7.Enjoy the probiotic benefits, the immune boosting qualities, and the digestive improvement of eating kimchi. So freaking good for you!!!

A few supplies that can increase the success of your experiment, click these links to check it out:

Airlock lids (fits any wide mouth mason jar)

Glass weights (make sure your veggies are below the brine)

 

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