I’m in love with fermented food and its health benefits. That’s why I start my new Blog with a classical one, kimchi.
All my dishes posted here are made and created by myself, so are the photos.
As I am vegan for almost 30 years and raw vegan for nearly the last 10 of which, it’s self-evident that these criteria goes for all of them as well.
Homemade dishes not only give me the certainty about all ingredients, they are cheaper and not treated in any way to make them durable.
Now you might say that fermentation makes the food durable by itself, which is right. But I do not believe that the ones available in stores would stand all the transport, storage and handling they are in.
Preparing Kimchi is really simple.
The ingredients I used for this one are:
about 6-7 cups finely cut red cabbage
2 small red onions, finely cut
1 TBSP sea salt
2-3 TSP caraway
1 TSP muscat
1/2 TSP clover
1 TSP juniper berries
1 TSP sharp powdered paprika
1 TBSP dried sage
2 cups finely grated beetroot
2-3 mashed cloves of garlic
I put all ingredients in a large bowl and knead them thoroughly until liquid leaks out. It might be useful for the red kimchi to wear household gloves otherwise your hands get colored red.
As soon as I have squeezed out enough liquid to cover the mass, I neatly press all into a glass jar. As already mentioned there should be enough liquid to at least slightly cover the mass.
Now the work is done. I just close the jar airtight and keep it at room temperature at a quiet more dark place. No direct sun in any case.
Also it’s better not to move the jar during fermentation.
After about 3-5 days it’s ready to eat, but I often leave it longer to maturate well.
Once opened I keep it in fridge until it’s gone.
Get inspired and try! You can very well use other ingredients, spices, herbs. There is no firm specification at all!
I usually use just what I have available and more or less never follow fix recipes. I only measure when I intend to post to give an idea.
Copyright with Sabina Stebegg. All rights reserved.