I have noticed that there is a revival of the fermented / probiotic foods, often known as the “forgotten food”. In many parts of the world, fermented vedge was the only way to preserve beautiful seasonal vegetables or fruits during the long and cold winter days. The first benefit of consuming a small portion (eg. a spoonful) of fermented food is the intake of probiotics that help digestion and improve the immune system. Preparing the fermented vegetables is super easy and if you are on a tight budget you will notice how cheaply will come out. Your penny will go a long way as your preserved vegetables will last for months.
Kimchi is a traditional Korean food of salted and fermented vegetables. This easy recipe will teach you how to make your first Kimchi. You will get super excited and you will look forward sharing it with your family and friends!
Kimchi for BeginnersPrint Recipe
- 1 napa cabbage
- 2 table spoons of salt
- 100 g of a red pepper (chopped)
- 300 g of apple (grated)
- 150 g of onion (finely cut in slices)
- 50 g of fennel (chopped)
- 4 garlic cloves (finely chopped)
- 25 g of ginger (finely chopped)
- 2 tea spoons of chili (flakes/ground) - if you are in Eastern Spain look for Ñora type of pepper
- 1 tea spoon of sweet paprika
- a handful of parsley (finely chopped)
- a handful of coriander (finely chopped)
- a big glass jar with cap
Cut the cabbage in 2 and then in stripes of 2 cm
Mix it in a bowl with the salt, giving it a good massage
Let it rest for one hour
When the time is up mix all the ingredients together and place them in the jar
Let the jar at room temperature for 3 days
You can start eating it after the 3rd day
Store your kimchi in the fridge
It has a powerful taste. That's why you can serve it as a side dish or give a kick to your favourite sandwiches or to your kids' lunch box.