Kimchi

Did you know that Kimchi contains the same probiotic as found in yoghurt and other fermented foods? The same probiotic that is good for good gut health.

I had recently completed an antibiotic cocktail to eradicate the H. Pylori bacteria that was found during an endoscopy. My gastroenterologist was very happy with the 99% result.

I have been pleasantly surprised at finding out that many fermented foods contain the healthy probiotics that we need to do maintain a healthy gut. Foods like Sauerkraut (Pickled Cabbage) , Kimchi, Kefir, Sourdough & Yoghurt contain the Lactobacillus acidophilus bacteria. There are other types of probiotics that are good for the gut.

As usual, I look for the easiest and cost efficient ingredients and methods. There are many recipes for everything at your fingertips, but which one suits you, depends solely on your trying them out or based on recommendations.

There are many types of Kimchis and I have used the same recipe for two (2) different vegetable Kimchis which are more popular and what I would eat. Napa Cabbage/Chinese Cabbage/Korean Cabbage/Wong Bak are the same type of cabbage just different names. I have also used the White Radish/Japanese Daikon/Korean Mu again are the same with different taste. The Chinese White Radish is more bitter as compared to the Japanese Daikon or Korean Mu.

You can switch the vegetable to your preferred type. Adjust the amount of the other ingredients to the weight proportion (give & take) of your main vegetable, in this recipe, the Cabbage.

Kimchi

  • Servings: 2-3 800ml bottles
  • Print

Ingredients:Radish Kimchi 

 1 head of Cabbage (about 1.5kg)

2 tablespoon plain table salt (kosher salt if you want or regular sea salt is fine)

1 tablespoon sugar

7-8 cloves garlic, minced

1/4″ or 1-2 teaspoon fresh ginger, minced

Bunch of spring onions

1/3 cup fish sauce or 1/4 cup of dried shrimp

1/3 cup of chilli flakes (from Indian spice shops) or 10 fresh chillies (ground)

Method:

  • Cut base of cabbage. Half & quarter it. Cut the cabbage leaves into 5cm or 2″ lengths.
  • Place in plastic basin or container. Add the salt & sugar and toss to coat the cabbage leaves evenly. Place a piece of plastic or cling film over the cabbage leaves. Push and weigh down with something heavy. I used a plate with a can or two on top for weight. Or fill a plastic bag with water to weigh it down for a more evenly distributed weight. Leave overnight.
  • Remove the weights and plastic cover. Squeeze all the excess water from the cabbage leaves into a bowl or in the same container. You will need to use 1/3 to 1/2 cup of this brine.
  • When all the water has been squeezed (as much as you are able to) from the leaves, place the cabbage leaves into a plastic basin.
  • Mince the garlic, ginger, dried shrimp (presoaked to soften) & fresh chilli (if using) till they are minced as fine as you can.
  • Chop the spring onions into small pieces of if you prefer, longer lengths.
  • Throw all the ingredients together with the cabbage leaves. Mix them all up as evenly as you can. I would suggest that you wear disposable gloves at this stage.
  • Store the mixed kimchi into clean bottles. Fill them up 3/4 full. Don’t do what I forget and filled to the brim and my husband had to help clean up the mess in the morning!
  • You can eat the kimchi immediately or allow to ferment for a week before eating. Once it has reached the 7 days period, it is recommended that you start keeping the kimchi in the fridge, if you live in a climate that is warm & humid.

Cabbage Kimchi

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