Archives for posts with tag: fermenting

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Kimchi cabbage takes a little longer to make than the daikon one because you have to salt the nappa cabbage.

Ingredients:

1 Nappa cabbage sliced vertically into 4 pieces

1/4 cup chili flakes

1 tbsp salted shrimp (or another salt food, ex: anchovies)

1 tbsp grated ginger

1 chopped scallion

1/4 cup chopped daikon

1 tsp garlic

1 tbsp asian pear

Salt

Cover the cabbage with salt, including between the layers of the leaves. Let sit for 30 minutes. Mean while, add rest of the ingredients together in small bowl. After the 30 minutes, rinse cabbage well with water, and squeeze out water. Salt the cabbage again as in step 1. Continue salting and rinsing in 30 minute intervals, so that you have salted the cabbage 4 times and the thick leaves of the cabbage become soft. Rinse well. Finally, add the chili paste-like mixture between the leaves of the cabbage. Stick it in a large container and keep in fridge. Let it sit for at least 48 hours before eating. Can keep for a month… or longer. The longer the kimchi sits, the better it will taste because of the fermentation process. Enjoy.

 

*the picture is of the kimchi I made.

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Kimchi is a ton of benefits! You can read my benefits of fermentation post to see how great kimchi is for your body. This kimchi recipe is not used with cabbage, however, I will be posting one with nappa cabbage, which is more common.

Ingredients:

1 Daikon radish

3 small cucumbers

1/4 cup ground chili flakes

1 tbsp salted shrimp (or another salty food, like anchovies)

1/4 cup rice vinegar

1 tbsp grated ginger

1 tbsp grated asian pear

1 tbsp garlic

1 chopped scallion

Slice cucumber and daikon into 2-3 inch slivers. Then add all ingredients together in large container. Keep in fridge for at least 24 hours before eating. Can keep for about a month.

 

*the picture is of the kimchi I made.

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I’ve been really getting into making my own fermented foods! I actually try to eat something fermented/pickled with every meal, as it helps with digestion. The Japanese eat tons of fermented/pickled foods, and Japan has the lowest rate of obesity (%3) in the world (as well as the longest life expectancy (85))! Here are some benefits of fermented foods:

– Promotes and improves digestion

– Aids friendly bacteria in your gut

– Rich in enzymes

– Increases vitamin content

– Helps increase nutrient absorption

Try incorporating fermented foods in your diet!! Will be posting how to make your own fermented foods: like kimchi, kombucha, yogurt.