Anyways, so one of the most beneficial food for your body is Kimchi. My Thai family probably thinks see Korean barbecue is good for you (always try to prove to me how being a vegetarian is a nonsense radical idea)! No no wait i only say kimchi not the smelly beef stuff. So I've been making my own kimchi 3 batches already. My husband loves it. He wasn't a big fan of kimchi or anything citrusy but my kimchi changed his strong mind! He brings it to work and shared it with his friends.
Keep in mind and don't be intimidated by the look or it's name. It's so easy to make. Well if a busy mama like me can make it, you can too..
If you know me I'm not so big on measuring when i'm in the kitchen. So use your intuition and be in the moment, taste as you go. Good luck!
Here's the recipe:
This is a basic recipe but you can use any of your favorite vegetables or even adding fruits like apples or pear if you'd like.
Here's what in mine..
1. The veggies
Napa cabbage - 1 or 2 heads (depends on how much you're making)
Dill*, Thinly sliced carrots, kale (any kind), bok choy, garlic, ginger, lemon (peeled and seeded)
Grind everything up in food processor if you haven't got one then chop them up with sharp knife.
Put the veggies in big mixing bowl (and i mean really big, a clean bucket is even better, keep it especially for kimchi making)
2. Give it some L O V E!
Add about at least 1- 2 table spoon of sea salt. And massage the veggies. Yes baby massage it. Give it all the love you have. This kimchi is going to do so good for your body so love it. Use both hands. Massage until you see the juice come out. Taste it, it shouldn't be salty but you should taste the salt, if you know what i mean.
3. Spices
Add cayenn pepper or chilli powder into the mixing bowl. I love spicy cuz i'm Thai so i put like 2 table spoon (trying to be considerate to my American husband). And again toss it, mix it around with the veggies. At this point you might want to use a tong cuz your hand might get burned. And if you have babies, they might not be that happy.
4. Finishing touches
Now pour sesame oil, white sesame seeds (raw is better than toasted, but it's all up to you), and lastly rice vinegar. Mix it up. With your hands (if don't want to burn your hands then put gloves on) and a little body weight to compress the veggies.
5. Taste it
Just remember you'll be culturing (fermenting) this so the taste will get stronger ( more sour). You can always add sea salt as you eat it.
6. Pack & store
Put the veggies into a glass jar. Try not to use plastic, the acid will bring the smell of chemical out...Yuk! Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
7. Voila!
Your kim chi is now ready to eat. Use scissors or a knife and cutting board to cut cabbage leaves into 2 inch pieces before serving as a side dish to a bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim chi and take out small portions right before meals. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time, becoming more sour and flavorful with each passing day. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.
Kim chi, miso soup, a bowl of quinoa, and some shredded nori is my typical lunch high in omega-3 fatty acids, protein and friendly bacteria.
* this is what makes my kimchi "the kimchi"
Good luck and let me know how your belly likes it.
Love to all.
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