For our immune health
It is customary in Korea to eat kimchi with every meal, and there are infinite variations, depending upon the season, region and family tradition.
Makes 1 quart
Preparation time: approximately 15 minutes
Fermentation time: 1 week or more
Ingredients (for 1 quart)
1 lb. cabbage or bok choi, coarsely chopped
1 daikon radish or a few red radishes, sliced into half moons
2 carrots, sliced into half moons
2 green tomatoes or tomatillos, chopped
6 inches dulse or other seaweed, cut with scissors
1 onion or leek (and/or a few scallions/shallots), chopped
1 bulb garlic, peeled and chopped
3 or 4 hot peppers (or more, depending on how hot you like your food), chopped
3 tbsp. (or more) fresh grated ginger root
1 tbsp. unrefined sea salt
Method
1. Mix the chopped vegetables with spices and salt in a bowl. Incorporate other vegetables if you wish, including turnips, okra, beans or peas, Jerusalem artichokes, eggplant, cauliflower or squash.
2. Stuff the kimchi mixture into a quart-size, wide-mouth jar. Pack it tightly into the jar, pressing down hard until the juices squeeze out from the vegetables. Mixed with the salt, these juices make a brine. The vegetables must be submerged in liquid to prevent mould from forming.
3. Place the lid on the jar but do not close.
4. Allow the mixture to sit for at least 1 week. Press the kimchi down each day so the vegetables at the top get submerged under the brine. The longer the kimchi ferments, the more sour it will become. When it tastes ripe, eat or store in the refrigerator.
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