Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. Though Kimchi isn’t as simple as making sauerkraut, it’s totally worth the extra work to get such wonderful flavor.
Kimchi is Korean Sauerkraut. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy. My absolute favorite way to eat it is mixed with chicken and peanut sauce, either in a wrap or as a stirfry.
Traditionally, it is made with napa cabbage, but in central Montana, that is not always easy for me to find, so I’ve used regular green cabbage and find it works just as well.
|I use a skinny glass to compress
the veggies as much as possible.
1 teaspoon whey per mason jar (optional, if not using whey, double the salt)
Set at room temperature for 3 days and then transfer to the refrigerator.
|Add a little water, if needed,
so that the veggies are covered with liquid.
|Set at room temperature for 3 days and then transfer to the refrigerator.|
|And the kimchi is ready to eat!|
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