raw kimchi ingredients image

EASY AS KIMCHI RECIPE

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I love Kimchi, I love sauerkraut, and I love fermented foods, I have been known to have a fridge that is very condiment heavy because who doesn’t love a damn find accompaniment to their meals? And as part of my new paleo lifestyle (insert brag – 11kgs gones since January 3rd) I purchased some of the delightful Byron Bay Kimchi from Scoop Wholefoods. It is made from the people at Peace, Love and Vegetables (I wish they called themselves Peace, Love and Mungbeans just to go that extra hippy step!). But I enjoyed the taste and thought it couldn’t be that hard. I had some jars and from all my research all you needed was a crap load of grated/ chopped vegetables and then the willingness to get sexual with said vegetables via full sensual massage for about half an hour. Loved it – gooey and squishy – the massaging and squeezing of the kimchi is the most important part to release all the goodness that will eventually ferment.

 

KIMCHI VEGETABLES IMAGE

KIMCHI | SPOONING AUSTRALIA RECIPE | SOME OF THE VEGETABLES PRE-CHOP

 

There is regular dispute over the Korean traditional side dish, kimchi, between South Korea and Japan. Kimchi is garlicky, peppery, pungent pickled cabbage, and it may safely be said that kimchi represents Korea. However, this Korea’s national dish is in danger because of Japanese copycat kimchi.

It is easy to make, it can just be time consuming with all the prep but basically it is easy as :). I made two large jars with this – at first it will look like you are making enough to feed an army but once you start massaging it will get smaller and smaller. I gave one jar away to some friends who travelled through Japan and the comment I got from them was “Best Kimchi Ever” and “Seriously, never had a Kimchi that tasted this good! Well done dude!” You could say I was a little chuffed, so get some kimchi on your fork!!!

Basic recipe I adapted came from Nutritionist Meghan Telpner – I just adapted it to suit and from what vegetables I could find etc. I also love chillies 🙂 BE WARNED: MINE IS HOT!! If you want less heat, then lessen the chilies.

 

KIMCHI MASSAGED IMAGE

KIMCHI | SPOONING AUSTRALIA RECIPE | MASSAGED VEGETABLES PRE BOTTLING

 

WHAT YOU NEED:

  • 1 head napa cabbage, cored and shredded (makes about 8 cups)
  • 6 green onions, chopped – I could not find any due to seasons so used a whole bunch of shallots (salad onions – the green long ones – pic below :))

 

SHALLOTS IMAGE

KIMCHI | SPOONING AUSTRALIA RECIPE | SHALLOTS – USE THESE IF YOU CAN’T FIND GREEN ONIONS

 

  • 3 carrots, grated
  • 1 daikon radish, grated
  • 10 red radishes, grated
  • 8 garlic cloves, minced
  • 4 Tbsp grated ginger
  • 2 Tbsp sea salt – I only use Himilayan rock salt as have become a stuck up food snob 🙂
  • 2 chopped fresh chillies (the hotter the better)
  • 2 Tbsp of dried chilli flakes

 

HOME MADE KIMCHI IMAGE

KIMCHI | SPOONING AUSTRALIA RECIPE | JK’S FIRST BATCH OF KIMCHI IS BOTTLED

 

WHAT YOU NEED TO DO:

  1. Prep all vegetables as directed in ingredients and place in large bowl. Add salt and chilli flakes. Use a larger bowl than you think you might need, as it will help with the the full bodied vegetable massaging.
  2. Put on your domination outfit, whack 50 Shades into the DVD player and massage cabbage mix for about 10 minutes and then set aside. While resting, the salt will help the veggies to ‘sweat’, releasing some of their water.
  3. Say some dirty words to the vegetables and then return to massage for another 10 minutes, get freaky with it, until cabbage and other veggies are softened and a few tablespoons worth of water has been released.
  4. Divide the mix between two 1 litre mason jars.
  5. Press kimchi mix down, helping get out any air bubbles and ideally have some of the liquid come to the top.
  6. Seal jar loosely and place in a warm spot (like on top or or beside your fridge, I placed mine next to the stove – I use it all the time). Let sit for 6 days. If foam starts to form, you can skim that off. After 6 days, taste the kimchi (with a clean fork, never double dip) and decide if you want to let it ferment longer or you’re ready to enjoy it – that should be plenty.
  7. Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.
  8. Eat with steaks, seafood, hell, throw a spoon ontop of your morning eggs and bacon.
  9. Enjoy cleaning the kitchen while drinking a nice drop of red.
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