Kimchi is a really wonderful traditional dish from Korea with multiple health benefits. Koreans are convinced that their health and longevity are due to this fermented food.
There are over 200 different ways to make kimchi, but this is one of our favorites.
Ingredients:
- 1 medium-sized head of Chinese cabbage
- 1/5 cup Himalayan salt
- 300 ml of filtered water at room temperature
- 1 tsp grated ginger
- 1 tsp coconut or another type of brown sugar
- 2 to 3 tbsp additional filtered water
- 1 to 5 tbsp. Korean powdered red pepper or chili flakes
- 1 bunch green onions, peeled and cut into 5 cm pieces
Directions:
Cut the cabbage lengthwise and into large pieces
Place the chopped Chinese cabbage in a large bowl and add 1/5 cup Himalayan salt.
Massage with your hands for 10 minutes to soften.
Pour 300 ml of water at room temperature over the salted cabbage and place 1 plate on top, pressing it down. To make it heavier, you can put a jar full of water on the plate.
Leave it to stand for 2 hours.
Once the time is up, pour out the water and rinse the cabbage well with cold water. Allow it to drain well.
Preparation of the paste: in a clean bowl, mix the chili, ginger, sugar, and 3 tablespoons of filtered water and stir until smooth.
Add chopped vegetables (green onions and carrots if desired) to the Chinese cabbage
Combine vegetables and pasta.
Mix well with your hands. Use gloves to protect your hands.
Pour the resulting mixture into a large jar by pushing the mixture down to the bottom of the jar so that the liquid covers the vegetables. Close the jar.
Leave it closed and at room temperature for 2-5 days until the vegetables ferment.
Check the taste daily and when you get the desired acidity, stop the fermentation by putting it in the refrigerator. Store kimchi for 1 to 2 weeks.
Enjoy!
If you like this recipe, let us know in the comments below. We will be more than happy if you share it with friends! 🙂
