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Kimchi

September 3, 2017

 

 

Kimchi (-ish)

 

1 red cabbage
1 green cabbage
3 large carrots
1 bunch green onions
Thumb-size piece of turmeric & ginger
1 golden beetroot (beet)
2 chillies
3 pieces of garlic
1 daikon radish
2 tablespoons sea salt, or to taste

 

To make - shred cabbages and chop green onions. Place in a large bucket. Roughly chop all other ingredients, place in a food processor and whizz until diced (alternatively, you could grate or dice by hand). Put them into the bucket along with two small tablespoons of sea salt.

 

Bash all ingredients (I use a long piece of bamboo to do this so I can stand, but you can use whatever you have around or just mash with your hands) until they become soft and there is liquid in the bottom of the container.

 

Pack into glass jars with non-metal lids and store on the kitchen bench for 5 days. Then move to the fridge. You can then start to eat your kimchi. The longer it matures the better the flavor.

 

These ingredients are just what I had from the garden and the farmer's market. You can use whatever you have on hand. Experimenting is great and you will have fun creating new recipes and tastes!

 

Enjoy - N x

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