Homemade Kimchi (Kimchee)

Sarah, my nutrition geek friend, came over to teach me how to make kimchi. Kimchi is a traditional Korean side dish made with a variety of fermented vegetables and spices. It is easy to make and takes about a week or so to ferment. The fermentation process is to your liking; you can leave it for a week, three weeks or longer.

Ingredients are totally up to you. I used green cabbage, carrots, garlic, ginger, sea salt and a spicy red pepper. (Most use Napa cabbage)

1) We washed and shredded the cabbage, sprinkled sea salt on top and allowed it to sweat for 30 minutes while we made and ate our dinner.

2) We washed and shredded the carrots and placed them in a plastic bowl.

3)  We added the cabbage, spicy red pepper, garlic and ginger to the carrots in the plastic bowl and pounded out all the liquid from the vegetables –we pounded for about 10-15 minutes.

4) We weighed the mixture with a kitchen scale and added sea salt according to its weight: ratio of 1 ½ to 2 teaspoons of sea salt per pound of vegetables. (We had two pounds therefore added 3 teaspoons).

5) We thoroughly mixed in the salt.

6) We placed/squished the mixture in a glass jar placing full cabbage leaves over the mixture.

7) We then placed a weighted smaller mason jar (full of water) with a lid to make sure the vegetables stayed under the water. You can use any kind of weight; the main point is to keep the vegetables under their own juices.

8) After putting the weight inside the jar, cover the jar with a dish towel and secure with a rubber band. Do not use any type of metal and do not use a lid -the vegetables produce gas and those gasses need to be able to seep out.

The only downside of making kimchi is the odor, it stinks! After a few days my husband put the jar in the garage because he couldn’t stand the smell. It really does stink but the taste and health benefits are worth the smell.

Nutrition Benefits :

  • High in dietary fiber
  • vitamin A
  • B vitamins
  • Calcium
  • Iron
  • Aids in digestion
  • Promotes the growth of friendly intestinal bacteria
  • Supports immune function
  • Produces digestive enzymes
  • Fights off harmful bacteria.

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Filed under Health Benefits, Nutrition, Recipe

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