Make Korean Kimchi from Any Garden Cabbage


| 5/22/2017 2:07:00 PM


Tags: kimchi, fermented foods, fermenting cabbage, Melissa Souza, Good Simple Living, ,

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My husband is part Korean, and kimchi was a big part of his life growing up. kimchi is a fermented blend of cabbage, chili peppers, garlic, onions, and other spices often eaten with every meal in Korea.  Kimchi is rich in vitamins A and C, and due to its fermentation process is also rich in beneficial gut-boosting lactobacilli bacteria.  Here in America our diet lacks fermented foods, and the beneficial microbes that are needed for a healthy digestive system.

We try to incorporate fermented foods into our diet, and kimchi is so tasty that it makes that task easy.  I promised to make him some from our garden, but all of the Asian cabbage that we planted went to seed due to a warm spell in spring. Our green cabbage thrived all spring, and we ended up with huge heads of regular old cabbage. 

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Not wanting to make quarts of sauerkraut that wasn't going to be eaten I decided to try to make the imchi using what we had.  After all, homesteading is about using what you have.

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Kimchi Recipe

Ingredients

1 large cabbage head
1 pound daikon root
8 green onion
8 cloves garlic (grated)...
• ginger root (grated)
• 2 tbsp fish sauce
• 1/2 cup water
• 8 tbsp Korean red pepper flakes or red pepper paste
• 3 tbsp sugar
• 1/2 cup sea salt

Directions

1. Cut cabbage in 2 inch sections, sprinkle with salt, cover with water, and let sit 2 hours.

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3. Drain and rinse 3 times, and allow to dry.

4. Chop daicon into matchstick sized pieces.

5. Chop green onion into 1 inch sections.

6. Add cabbage to diacon and green onion, and toss.

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Prepare brine:

1. Add sugar, water, garlic, and ginger. Mix and add Korean red pepper.

2. Add brine to veggies and stir until fully coated.

3. Pack tightly into jars, and seal.

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4. Leave at room temp 2-5 days.

5. Each day push cabbage below brine surface to release gases.

6. Taste each day until satisfied.

7. Store in fridge. The full flavor is best after a week or two in the fridge. This will keep up to 6 months or more in the fridge.

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Melissa Souza lives on a 1-acre, organically managed homestead property in rural Washington State where she raises backyard chickens and meat rabbits and grows plums, apples, pears, a variety of berries, and all the produce her family needs. She loves to inspire other families to save money, be together, and take steps toward self-reliance no matter where they live. Connect with her on Facebook.


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