FERMENTED VEGETABLES (KIMCHI)
This recipe is so very good and it is good for you! Fermented food is different then pickling. There is no vinegar in this process and no need to can them. Adding fermented veges to your meals will help with digestion and increase the amount of nutrients you can absorb from what you eat. Probiotics the natural way Besides,it...
Provided by Deb Crane
Categories Other Salads
Number Of Ingredients 10
Steps:
- 1. Prepare your veges. Shred or cut into chunks the cabbage and carrots. Dont cut your cucumbers yet. You will need 24 hours for the cabbage and carrots to release their juices. Keep in mind, do not use any metal bowls in this recipe.
- 2. After shredding your cabbage and carrots, place them in a colander and sprinkle with sea salt as you layer in more veges. Taste it after 4 hours and adjust until it is salty enough for your taste.
- 3. Now, let the veges in the colander drain over a large glass bowl. I let mine sit on the counter for 24 hours. Squeeze and play with it to release more of their juices. (it is fun!)
- 4. The next day,Make the sweet pepper sauce: Chunk up the pepper and put all the paste ingredients in a food processor or blender. You want it to be a paste,without any chunks remaining. A few small pieces of red pepper are ok, but no chunks.
- 5. Place the draining veges from the colander into the large glass bowl of their own juices and add the sweet pepper paste you made. Cut up your cucumbers and add them now if using. You can then put this in a crock (if you have one) or a large glass jar. Or even keep them in the large glass bowl. You will also need something to weigh down the vegetables like a smaller jar inside the bigger jar or a dish. To weigh it down, you can use a rock or a jar filled with water. The idea here, is the submerge the veges in the liquid. This will then sit out on the counter for 2-3 days until it bubbles and fizzes.
- 6. In a few days, it will start to bubble and fizz. This is what you want! Go ahead and taste it! :) I then put the Kimchi on glass jars with rubber stoppers. You can use a jar with a lid too. This will keep in the fridge for a few months (if it lasts that long) Also, be aware that if you do use the cucumber, they say it doesnt last as long. I dont know because it disappears quickly.
- 7. This recipe can easily be adapted to suit your taste. The amounts of the veges are up to you! The red pepper paste really makes this recipe stand out from the others!
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Khemraz Thakooree
[email protected]This kimchi is amazing! It's so flavorful and delicious. I love the combination of vegetables, and the gochujang paste really gives it a nice kick. I'm definitely going to make this again.
Madiha meymon
[email protected]This kimchi is so good! I love the way the vegetables ferment and develop such a complex flavor. I've been making it for years, and it's always a hit with my family and friends.
ZALCON
[email protected]I was really impressed with this kimchi recipe. The kimchi turned out so well. It was flavorful and spicy, with just the right amount of crunch. I've already shared the recipe with my friends, and they're all planning on making it.
Khan Hafeez
[email protected]This is the best kimchi recipe I've ever tried. The kimchi turned out so flavorful and delicious. I love the combination of vegetables, and the gochujang paste really gives it a nice kick. I've already made it twice, and I'm planning on making it aga
Saleem Chandio
[email protected]I'm so glad I found this kimchi recipe. It's so easy to make, and the kimchi turns out so delicious. I love the way the vegetables ferment and develop such a complex flavor. I've been making it for years, and it's always a hit with my family and frie
Uzair Ahmed Ghanghro
[email protected]This kimchi is so good! I love the way the vegetables get so crispy and flavorful. I've been eating it on everything from rice to tacos. It's also really good as a side dish with grilled meat or fish.
Laura Mitchell
[email protected]I've been making kimchi for years, and this recipe is one of the best I've tried. The kimchi turned out perfectly fermented, with a nice balance of sourness and spice. I especially liked the addition of the ginger and garlic, which gave it a really n
Rum O' Cola
[email protected]This kimchi is amazing! It's so flavorful and delicious. I love the combination of vegetables, and the gochujang paste really gives it a nice kick. I'm definitely going to make this again.
MADO Dz
[email protected]I was looking for a new kimchi recipe to try, and this one caught my eye. I'm so glad I made it! The kimchi turned out so good. It's flavorful and spicy, with just the right amount of crunch. I've already eaten half of it, and I'm planning on making
rabby ah
[email protected]This kimchi is delicious! I followed the recipe exactly, and it turned out perfectly. I love the combination of vegetables, and the gochujang paste really gives it a nice kick. I'm definitely going to make this again.
Salim Malik
[email protected]I'm a big fan of kimchi, and this recipe did not disappoint. The kimchi turned out perfectly fermented, with a nice balance of sourness and spice. I especially liked the addition of the ginger and garlic, which gave it a really nice flavor.
yetta thomas
[email protected]This kimchi is the best I've ever had. It's so flavorful and complex, with just the right amount of heat. I love the combination of vegetables, and the gochujang paste really gives it a nice kick. I will definitely be making this again.
Muzzamil Gaming
[email protected]I was a bit hesitant to try making kimchi at home, but I'm so glad I did. This recipe is amazing! The kimchi is so flavorful and delicious. I've already made it twice, and I'm planning on making it again soon.
sheldon Reams
[email protected]I've made kimchi a few times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the kimchi turned out perfectly. It's so good, I can't stop eating it!
ishak w
[email protected]This kimchi recipe is a keeper! The vegetables turned out so crispy and flavorful. I served it with rice and grilled chicken, and it was a hit with the whole family.