Easy Probiotic Kimchi

Better get used to an influx of fermented recipes! I’ve been spending a lot of my time curating many recipes with a focus on beneficial bacteria, and the tastiest ways to consume it!

Kimchi is a traditional Korean side dish that has been embraced with open arms by western culture. To make this recipe there aren’t many substitutions that can be made, namely the gochugaru (pictured below). It is pivotal to this recipe and can be found in most Asian grocers and can even be bought on amazon (however try to find it locally first)!

Probiotic foods used to play a larger role in the lives of humans than they do now, especially throughout the winter months when fresh vegetation was hard to come by. As our bodies have evolved alongside trillions of bacteria (there is more bacterial DNA in our bodies than human), it only makes sense that to achieve optimal health probiotic foods be a key player in our diet.

This recipe is super easy and only takes a few days to ferment, so I definitely recommend it as a great starting point for those of you who are new to fermentation. Also, most importantly, it’s delicious!

*makes about 1 litre

Ingredients:

2 medium carrots, peeled

2 large green onions

2 inches daikon raddish, peeled

1 head napa or savoy cabbage, outer leaves removed

1 tbsp sea salt

Chili Paste:

1/2 medium white or yellow onion

1 head garlic

1/2 cup gochugaru (korean red chili flakes)

2 inches ginger, peeled

1 tsp shrimp paste or 1 tbsp fish sauce

1 tbsp coconut sugar

1 tsp tamari

Add ingredients for chili paste in a high-speed blender or food processor and pulse into a smooth paste. Set aside.

Jullienne carrots and daikon radish. Slice green onions into 1 inch pieces on a diagonal. Set aside.

Chop cabbage into 1 inch pieces, removing the outer leaves and the core.

Add 1 tbsp salt to chopped cabbage in a large bowl and massage until fairly limp and water starts to collect at the bottom of the bowl. Cover and let rest for 2 hours, massaging again every hour (2 more times).

Add the carrot and daikon to the cabbage along with the chili paste. Massage the chili paste into the veggies until fully coated. Now you can fold in the scallions and begin packing into jars.

Pack the kimchi into a 1 litre jar or two 500 mL jars, pushing air bubbles out as you go - this step is important! There can be no large air bubbles, or it can go moldy. In fermentation, air is the enemy! Leave 1-2 inches of headspace at the top of each jar.

Once packed, secure tightly with a lid and let rest at room temperature for 24-48 hours, tasting first after 24 hours. The longer the kimchi ferments, the softer and funkier it will be. If you like a good crunch it will be ready for you after 24 hours. Feel free to leaveit at room temperature for 1-4 days, but remember to keep tasting it! When you decide it is done, put it into the fridge and keep it there. It will be good for upwards of 3 months, enjoy!