Kimchi is a traditional Korean side dish fermented vegetables, such as napa cabbage and Korean radish, but at the same time it can be very versatile, and you can add other veggies you want, or even fruits. Kimchi is an excellent probiotic that can help maintain a healthy digestion and support hormone balance.
Ingredients:
• 1 head napa cabbage
• ¼ cup sea salt
• 6-8 green onions
• 2 tablespoon fish sauce
• 1 apple, thinly julienned
• 1 pear, thinly julienned
• 3 carrots unpeeled (optional) and thinly julienned.
For the paste:
• 2 cups water
• 2 tablespoon rice flour
• 15-20 garlic cloves, minced.
• 2 teaspoon ginger, minced.
• 1 medium white onion, minced.
• ½ cup Korean chili powder
Method:
1. Salt the cabbage to soften and draw out moisture. Flip over the cabbage every 30 minutes for 2 hours while you prepare the other ingredients.
2. Combine the water and the rice flour in a small pot. Mix well with a wooden spoon and let it cook over the medium heat for about 10 minutes until it starts to bubble. Remove from the heat and let it cool completely.
3. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, chili powder, and fish sauce. Mix well with the wooden spoon until the mixture turns into a thin paste.
4. Add the carrots and green onion and mix well.
5. Spread kimchi paste on the cabbage. Add pear and apple. Mix well and put into jars.
6. You can eat it write away or let it sit for few days to ferment.
Kimchi will start fermenting a day or two at room temperature, depending on the temperature in your house. The warmer it is the faster kimchi will ferment. Once it starts to ferment it will smell and taste sour.
