• Fermenting stuff / Kimchi

    Recently I started studying again. This meant after a long day at work, kilos of paper were waiting for me to be read. Less time for fun stuff, it felt soul crushing really. So I quit the new studying plan and the weight liftet from my chest was huge. But I do not mind getting the big books out to explain why you should have a go at fermenting stuff. I guess it depends on what I am studying;) .

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    Kimchi

    Small servings of fermented vegetables like “Sauerkraut” or “Kimchi” aid the digestion. They can even be beneficial for restoring the intestinal flora by promoting growth of Lactobacillus acidophilus (this is where you notice I am using the big books, “Healing with Whole Foods”in this case.)

    The first time I made Kimchi I added all the garlic in the recipe and what I created was an unbearable stinky substance that I had to throw away with the jar that I had put it in. I just couldn’t face opening it one more time. I had given some away too and as I have been confessed to later, it had also been disposed off very quickly. Now I leave garlic out completely. I just do not like it although it’s good for me.

    This time it turned ou great and I am ready to make another batch tonight. It is really spicy, so if you want to reduce the amount of chilli, feel free. I am mainly using cabbage here, but you could go for daikon radish, broccoli, cucumber, cauliflower, greens, turnips…I will certainy get more adventurous over time as well although cabbage has immune-enhancing properties and tradition has gotten it right once again.

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    cabbage

    I used:

    1 cabbage

    2 carrots

    3 spring onions

    1/2 apple

    30g fresh ginger

    10g Chilli (5g would be good if don’t love really hot food)

    15g good sea salt (you can leave the salt if for health reasons your diet demands this)

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    Kimchi

    Cut eveything up. Mix it together in a bowl and give it a good massage with your hands. I see why this used to be done with the feet. It is a real little workout. This will reduce the volume and you will see some liquid forming. You can leave the mix on the counter for another 30 minutes and give it a little turn now and then.

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    Kimchi

    Now it’s ready for the very clean glass jar. Leave the jar in the kitchen for about four to five days. Throw away the top layer if the cabbage has changed color. Close only loosely or open from time to time to release the gas that will form inside the jar. Taste the Kimchi and if you think it’s done, keep it in the fridge to be enjoyed with your dinner.

    Eat well