Kimchi is a traditional Korean dish that our Preserving Kitchen karma yogis make and we all get to enjoy. Not only does it add spice to our meals, it is a great tonic for this season of potential colds and flus. The raw garlic, ginger and chilies combat colds while the probiotics boost the immune system.
Our latest batch of kimchi was made with our own organic napa cabbage.
- Chop the cabbage and carrots with a large blade in a food processor. Mix them together. Layer one layer of vegetable with some of the coarse salt and then squeeze or pound until there is liquid coming out of the cabbage. Keep layering and pounding. You can let the cabbage sit with the salt for about half an hour as well to draw the liquid out of the vegetable.
- Mix the rest of the ingredients together with the vegetable mixture. Place in a glass jar or a pottery container. Keep all the liquid – it is needed to cover the vegetables while it ferments.
- Use a plate or some kind of weight to press the vegetables down so the liquid is covering them. At the Ashram we use a plate with a heavy rock to hold it down. It is important that the liquid covers the vegetables. You can make additional salt water to cover the mixture if needed.
- Cover tightly with a firm lid and allow to stand at room temperature for 2-3 weeks.
- Then refrigerate and the kimchi will continue to ferment slowly. The longer it ages, the tangier and more sour it will become.
*Good fermentation is the key to successful kimchi. You can jumpstart a strong fermentation by adding a little whey – the clear liquid on the surface of yogurt (live culture or homemade) that is full of beneficial bacteria lactobacillus.
- 1 head of organic cabbage
- 5 grated carrots and/or beets (optional – straight cabbage is good too)
- 3 tablespoons coarse pickling salt
- 2 tablespoons raw cane sugar
- 2 tablespoons Korean chili paste (or to taste)
- 1 teaspoon chili flakes (or to taste)
- 4 cloves garlic, crushed and coarsely chopped (or to taste)
- 5 tablespoons fresh ginger (or to taste), peeled and chopped (Peel with a teaspoon and place the peelings in a warm place to dry. Peelings make great ginger tea!)