Kimchi

Traditionally a Korean delicacy; Kimchi is known for its pungent aroma and bold flavors. Great as a quick snack, over quinoa or in a stir-fry. Kimchi is a fermented food loaded with pro-biotics that naturally grow on all vegetable matter. Utilizing the pre-existing lactobacillus bacteria, fermentation breaks down the vegetable matter to unlock more vital nutrients.

The recipe here was given to me from a friend a few years ago. Everyone I've made it for has loved it, so I am passing it along here for all to enjoy. Its a basic recipe with minimal, easy to find ingredients. The exact proportions are not important, and you will adjust the ratio's as time goes on. Moreover, it is vegan.

1 Napa Cabbage
1 medium Daikon Radish
1 medium Onion
2-3 Carrots
Garlic
Ginger (more for spicy)
Red Chili Peppers (dried)
Black Pepper
Salt (2% by weight) (2-4 tbs)

Slice Cabbage and Onion into thin slices. Grate Radish, Carrots, Ginger (fine). Crush Garlic and Chili Peppers. Combine in a large mixing bowl. Add black pepper (a little goes a long way when fermenting spices).

Salt content can be estimated on small batches, but its best to use weight for larger batches. If you buy all your ingredients at once you can look at your receipt for the weight of the vegetables. Otherwise a small kitchen scale will work.

Salt the vegetables and crush with your hands to start releasing their natural juice. I like to add a little bit of filtered water here, as there is usually a need for a little bit more brine on top. If more brine is needed, 2tbs of salt per quart of water is about right.

After tossing and crushing well, place in jars and pack down. The liquid will usually reach the top of the vegetables by this point. Add a cabbage leaf to the top and top the jar with brine if needed; the idea is to keep the vegetables under water so the anaerobic bacteria can flourish underwater. Anything exposed to air is subject to molding. If you do get mold you can scrap it off the top and eat the portion that stayed submerged. Smell test for any foul odors if it comes to it. Keeping the vegetables submerged is an art. Some people use special glass weights and lids, but cabbage does an alright job. If there is anything floating, mixing it in every few days will usually keep it from molding.

Secure the top with a loose fitting lid to let the CO2 gas escape as it ferments. It will want to float to the top so yo might find you have to open the jars to check for mold and push the vegetable matter back down below the water line. Special lids, such as a silicone 'pickle pipe' allow air to escape but not re enter. The lack of Oxygen because of the off gassing of CO2 will prevent the aerobic (bad) bacteria/mold from growing, though they are not perfect. Remember, you can scrape off the surface mold if the vegetable matter wasn't fully submerged. If you mix/check every few days you shouldn't have a huge problem. Mold spores take a few days to germinate, and mixing them back in the water drowns them. As long as your diligent you will have amazing success.

Label and date your creation. Store it in a cool dark location with a tray to catch the liquid that might spill out as the ferment works its magic. It takes about 10-14 days to ferment depending on conditions. It will start to become very aromatic and float less. you can eat it fresh, or sample it every day. You'll find your sweet spot. Refrigerate when you find your's. Some say it changes flavor around 8 months as it matures. Properly preserved Kimchi has been found buried for 1000's of years.

Make sure to use your better judgment when consuming fermented foods. Check for any obvious discoloration or molds, especially around the surface; as well as smelling for any foul odors. White 'kahm' yeast sometimes develops around the top that might make the liquid a bit milky. A little is normal, and happens a lot with peppers and salsas.

Happy fermenting. Enjoy your good health!