Kimchi is a fermented cabbage or other vegetable dish typical from Korea. There is a wide range of different kimchis and even if the one with cabbage is the most extended, it is also made with cucumber, turnips, radishes... It is always present in the Korean tables at any time of the day.
This type of fermentation does not give a too strong flavour, it is a salty and spicy dish though, but you can adjust the seasoning to your taste.
The best thing about kimchi is the amazing benefits it can have to our gut. Same as chucrut or kefir it is considered a natural probiotic with the advantage that it is easy to digest thanks to the fermentation process and it keeps its properties intact. It's a great source of vitamin C, it regenerates the gut flora and boosts the immune system.
It is said that each family in Korea has a different and personal recipe, varying the amount of spicy, salty or other condiments such as ginger, sesame or vinegar.The good thing about kimchi is that unlike chucrut it does not always contain vinegar and doesn't need much fermentation time, you can have it ready in three days.
I haven't been in Korea myself but some relatives have and they brought me some red chili flakes from there, the ones I used in this recipe, and that are essential in any kimchi recipe.
So here's the recipe...
KOREAN KIMCHI RECIPE
INGREDIENTS (Makes 2 jars of 500ml)
- 1/2 cabbage
- 1 garlic clove, finely chopped
- 2 Tbsp. chili flakes
- 1/4 onion
- 1 piece of fresh ginger, grated
- 1 Tbsp pink Himalayan salt
- 2 Tbsp. fish sauce (optional)
- 1 Tbsp. black sesame
You will need 2 glass jars of 500 ml or one of 1 kg with a lid.
METHOD
- Wash and rinse the cabbage and cut into small chunks of approximately 2 cm.
- In a bowl, mix with the salt using your hands, like doing a massage so it impregnates well. Let sit for an hour.
- Chop very finely the garlic and the onion, grate the ginger and reserve.
- When the hour has passed mix the cabbage with the rest of ingredients and introduce in the glass jars.
- Put the lid on and keep at room temperature for 3 days.
- After three days, refrigerate and now you can eat it already. Can be kept in the fridge for up to a month.
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