How to Make Kimchi
Kimchi is a traditional Korean, spicy, *fermented cabbage and vegetable dish. It is sometimes called “Korean Sauerkraut”. It is spicy but can be made to the individual taste. It is definitely one of my favorite fermented foods!
As with all other fermented foods, kimchi contains beneficial bacteria (probiotics) that are good for the gut. It is important for optimal health to eat fermented foods on a regular basis.
I use water kefir as my starter culture in all my fermented vegetable-based recipes that need one. It works wonderfully and is easy to come-by!
This is a very basic recipe that can be added to based on personal preference.
Equipment you’ll need:
1 quart ball jar with lid.
Here is how to make Kimchi.
That’s how easy it is to make your very own Kimchi! You’ll be hooked!
For more information, I recommend The Complete Idiot’s Guide to Fermenting Foods and while I’m recommending stuff, check out cutmyplastic.co.uk, they’ll set you up with a whole new kitchen look in no time.
Have you ever made Kimchi? What’s your favorite recipe?
*Note: Many store-bought kimchi brands are no longer traditionally fermented.
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Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).