One of my all time favorite ferments to make especially in the spring and summer with fresh organic and local veggies is my Legacy Kimchi. Legacy Kimchi is started with the past season’s and year’s kimchi liquids. This is an incredible way to carry a very dynamic probiotic culture throughout many families and communities.
Whenever I’m finishing up a jar of kimchi I save the liquid in another jar. Sometimes I put it in the fridge & sometimes I will just set it on the counter until I’m ready to start a new batch. This method of continuing the probiotic diversity and sharing the frequency from the past is something I also do in the garden and when I make my bath salts or any body care products.
Frequency is Everything when it comes to living a fully aware and engaged life. Know that any time you prepare food, speak words, do acts of service, set intentions or pretty much do anything in your life, you are imbuing the frequency of your energy into the future of the world and the beings in it.
- 2 small to medium Napa Cabbage heads chopped
- 5 peeled and thinly sliced carrots
- 1-ish daikon radish peeled and thinly sliced
- 3-4 spring onions chopped
- Ginger root peeled and chopped finely
- Red pepper flakes (from Asian grocery) 3-4 tsp to 3 T
- 1-3 tsp fish sauce
- 1 tsp dried tiny shrimp (Asian grocery)
- 1-3 T Himalayan or Real Salt from Utah
- Add liquid and or veggies from your previous Legacy Kimchi batches.
Place all the ingredients together in a large bowl or stainless pot. Massage the salt into the veggies and spices. In my opinion this is better done by hand so you can get connected with your food. I like to pray over my food and add positive words during this veggie massage. Let sit over a few hours and give it a massage every so often.
Pack tightly into wide mouth jars with enough liquid on top to keep the veggies submerged. Place a weight (I use crystals & rocks that I have collected for this purpose) to keep the veggies from coming above the liquid in the jar.
Place the packed jars with lids loosely attached, so they can breathe, on the counter in a pan to catch any liquid that might bubble over for about a week. Every day I will usually press on the stones to keep the veggies under the liquid. I start tasting the kimchi at about day five and refrigerate when I like the taste.
These will last for years and the liquid and veggies can be added to your new batches to accelerate and amplify your own Legacy Kimchi.
ENJOY & tell me how it goes. 😊
Love & Culture, C
Find me at the Va Beach VA oceanfront office on Tuesdays and Fridays 757-422-2260