I made this recipe 2 years ago. It has been in my fridge for that long because I felt it was really heavy on the heat & salt. It has an amazing flavor profile though so I used it as part of the starter for my recent batch of kimchi.
Then I have this total obsession with Farmhouse Cultures kimchi. I save the liquid from the bottom of all the ones that I have eaten in a glass jar in the fridge… Probably about 10 ish this time. I used both of these in my mixture of veggies to make the most amazing kimchi yet.
Kimchi Dr. C Style * all ingredients are organic
- 4 heads of Nappa cabbage- sliced into nice size pieces
- 1 large kohlrabi… You can use daikon radish as well- peeled & chopped into small pieces
- 8-10 scallions including most of the white
- 5 carrots- peeled & grated
- 2 shallots- finely diced
- fresh garlic- crushed
- Himalayan salt
- fish sauce – I use Red Boat
- fresh ginger- grated
- Korean red chile powder- to taste
I added all the veggies to a large pot & then added my two starter cultures & salt. These cultures really jump started my process tremendously. If you don’t have the starters I suggest check the linked recipe and kick down the salt & heat a little. I massages the veggies with my hands. & repeated over a few hours. The veggies will start to break down & lots of juice will collect in the bottom.
When it seems softer & ready, pack it tightly into glass Ball jars. Be sure to leave enough room for expansion. Cover completely with the liquid. This is SUPER important! This is what creates the anaerobic environment that makes all your beautiful probiotics.
Place them with the tops on loosely (so they can breathe) on a rimmed cookie sheet in a warm place. I have mine on the counter. Every day or so you will want to press your veggies under the liquid. It will ideally have lots of bubbles. If it leaks out of the top, you know that you are making a GREAT batch!
After 3-7 days it will be done. Place it in your fridge to reduce the fermentation process. Some people say to eat it soon… But most of my ferments can stay for a while in the beer/ferment fridge.
I eat mine on my salads & with most of my meals. It is a really import an health strategy to incorporate fermented foods in you diet daily. Kombucha, sauerkraut, fermented salsa, kimchi & pickles are a great way to do this.
I also made a few other veggie combos.
- cucumber & fennel greens
- kohlrabi greens, kohlrabi, scallions, shallots
For these I added more of the basic kimchi ingredients to make the base go further.
Love & Flora, Dr. C