Kimchi
How to make:
Kim Chi is a staple of the Korean diet, this fiery-hot and acidic kim chi is served with everything from rice to roasted meats.
1 Chinese or Napa Cabbage
1 bunch large mustard greens (if you can’t find them, leave out or add some other sturdy green like bok choy leaves-see optional)
1 TBSP sea salt
1 TBSP white sugar (sorry, it needs this bit of sugar for fermenting, so don't use a substitute)
Optional: Many other veggies can be included in this recipe like, grated or julienned carrot, daikon, bok choy, sui choy, scallions (green onion).
Marinade:
5 chopped scallions (green onions)
1 TBSP minced garlic
1 TBSP minced fresh ginger
6 red bird's eye chilies, minced
1 TSP ground red pepper (cayenne)
5 TBSP fish sauce (leave out if you are vegetarian)
1 1/2 TBSP Tamari Soy Sauce
2 TBSP white sugar
2/3 cup rice vinegar
3 1/2 TBSP fresh lime juice
Remove the core from the cabbage and discard, then separate the leaves. Wash the veggies and arrange layers in a deep-sided, non-reactive dish, sprinkling sea salt and sugar between each layer. Cover with a plate that fits the opening fairly well and put a weight on top, then cover with water and set aside for 24 hours. Drain the cabbage and greens, then wash and pat dry.
Combine with marinade ingredients in a large, non-reactive bowl and add the cabbage and greens. Cover and refrigerate for 3 days before using.
Keeps refrigerated for 2 months, and less time if held at room temperature. To use, shred the leaves coarsely and serve with pickling solution. Here's a good way to use with leftovers...
Cook some rice, top with a bit of butter, tamari and leftover meats or fish. Top with some kim chi and there's a simple lunch or dinner. This is gluten free. If on a carb restricted diet, just use a couple of TBSP along side a meal to enhance your digestion.
