I LOVE Kimchi, it's tangy and a little spicy and it goes with most things (I think) You can mix it with mayo for sandwiches, fry it with rice, have it as a side to almost anything and make spicy salads.
I have been making Kimchi for the last 5 years and there is not a time that passes that I don't have a batch on the go or fermenting. It's one of my diet staples.
Well I suffer from IBS quite acutely, and in the wave of fermented foods that appeared as a trend (Kombucha, sourdough, kefir, etc) Kimchi was the one I liked and helped the most.
If you have chronic digestive problems like IBS, fermented foods may help as they enhance the digestive process and have a positive effect on the gut flora, thus reducing problematic digestive symptoms.
Any ways if nothing else, it's yummy!
Vegan & Gluten Free Kimchi
- Large Mixing Bowl
- Gloves (Optional)
- 5-6 Large Empty CLEAN Jars
- 3 Medium heads of napa cabbage
- 1 Handful of sea salt or kosher salt
- Water Preferably distilled or filtered
- 1 Tbsp Garlic Grated
- 2 Thumbs of fresh ginger Grated
- 1 Tbsp Sugar
- 2 Tbsp Tamari
- 2 Tsp Kelp Powder
- 3 Tbsp Gochugaru Korean red pepper flakes
- 1 Lrg Pealed daikon radish (normal radishes will work too) Cut into matchsticks
- 4 Medium peeled carrots
- 4 Medium scallions Trimmed and cut into 1-inch pieces
- Cut the cabbage lengthwise through and then crosswise into 2-inch-wide strips.
- Place the cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it starts to soften.
- Add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy. Let it stand for 2 hours.
- Rinse and drain the cabbage 3 times under cold water. Drain for 30 mins.
- Meanwhile prepare all other ingredients. After the cabbage has drained, mix everything thoroughly, work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into jars. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
- Let them ferment for 1 to 5 days. Place jars on something to catch any overflow. Keep at cool room temperature, out of direct sunlight, for 1 to 5 days. It's normal to see bubbles inside the jar and brine may seep out.
- Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean spoon to keep them submerged under the brine and release gases produced during fermentation.
- When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. The cold will stop further fermentation.
- You may eat it right away, but it's best after another week or two.
- Only ever use clean utensils in you Kimchi!!
- Make sure your jars and lids are very clean
- Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
- Kimchi can be refrigerated for up to a few months.