Health bloggers worldwide are touting fermented foods as the panacea to great health. Certainly people have been fermenting foods for centuries but I think our ancestor's motivation was the necessity to preserve food so they could eat all year round. Regardless, there's way too much hype about fermented foods and there's no doubt that we must populate our guts with good bacteria (such as the ABC strains in yoghurt). I'm about good health AND taste therefore my money's on kimchi, a national dish from Korea which I'm told packs an amazing punch and tastes great.
Mix all the ingredients together in a glass or ceramic bowl. Cover the bowl with a tea towel and leave overnight.
Spoon the mixture into clean sterilised jar/s allowing 4 - 5 cm of space between the top of the jar and the top of the vegetables.
Fill with filtered water.
To keep the vegetables submerged in the brine, place something over the top to weigh them down ( I used small condiment bowls).
Loosely fasten the lids and set the jar/s aside at room temperature for 2 - 3 days. Your kimchi should start to fizz a little when it ferments.
Remove the weights, secure the lids tightly and store in the refrigerator.
Spoon the kimchi onto grilled meat/chicken but use sparingly with other salty foods such as cheese.
Makes 20 servings
| Prep Time: | 40 mins |
| Cooking Time: | 0 mins |
| Ready in: | |
Suitable for: |
|
| Side Dish | |
Print version
Email recipe
More recipes
Previous page
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
