Vegan Bites: Kimchi

Fermented Foods: Kimchi

A friend of mine gifted me with three new recipes last week; all versions of Korean sauerkraut known as Kimchi. There is a local kimchi vendor at our market, but his prices are quite steep. These versions afforded us 6 times the amount, for the same price and the flavour was amazingly similar.

It's commonly a combination of cabbage (we used Chinese cabbage, but Nappa is also popular) and daikon radish soaked in a salt brine overnight. Vegetables are not cooked and so retain their nutritional value and crunch. Adding fresh garlic, ginger and chili's amp up the flavour.

Fermenting is an age-old science (and history lesson) http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm which happens to boast health benefits http://www.superfoods-for-superhealth.com/fermented-foods.html

 GREEN KIMCHI
1/2c sea salt
2c water
2Lbs veg, chopped
(bok choy, chinese cabbage, cubed daikon radish)
Prepare brine.
Soak veg overnight.
1/2-1 head garlic
1/2" ginger root
2 Thai chilies
1Tbs sugar
Mash remaining ingredients into paste.
Toss with rinsed veg.
Pack into mason jars leaving 1" at top.
Ferment at room temperature 2-3 days.
Refrigerate until ready to use.

WHITE & ORANGE KIMCHI
1 Chinese cabbage, chopped
1 bunch green (Spring) onion, chopped
1c carrot, shred
1/2c daikon radish, shred
3 cloves garlic
2 Thai chilies
2Tbs sea salt
Pound all ingredients with pestal & mortar/potato masher until juices surface.
Pack in mason jars leaving 1" at top.
Ferment at room temperature 2-3 days.