First Time Fermenting Foods? Try This Simple Korean Kimchi

fermented, korean, kimchi

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First Time Fermenting Foods? Try This Simple Korean Kimchi

Written by: Lindsay Sibson

Kimchi, kimchi, you’re so fine… you’re so fine you blow my mind.

HEY kimchi! Hey kimchi!

As a traditional fermented food from Korea that is made from cabbage, veggies, chili and garlic, kimchi is an oh-so-fine-for-your-body food. It’s uber nourishing and will enhance your gut health stat.

This easy-to-make homemade recipe is the perfect place to begin on your journey of creating fermented foods.

What You Need To Know About Fermented Foods

Fermentation preserves the nutrients in food and breaks down the food to a more digestible form. This pre-digested state allows the nutrients in the foods to be more bioavailable to your body.

Your body is full of TRILLIONS of beneficial bacteria that directly affect your health and well being.

These bacteria live in what is called your “microbiome” and love to feast on their favorite foods. Your gut bacteria LOVE fermented foods, which contain an abundance  of probiotics that:

How To Make Korean Kimchi

Ingredients:

  • 1 liter filtered water
  • 3 tbsp natural sea salt
  • 1 pound Chinese cabbage
    • Wash and cut into 1 inch pieces
    • Save 2 large outer leaves (uncut, washed & dried)
  • 1 carrot, grated
  • 2 spring onions, thinly sliced
  • 1 inch ginger, cut into fine strips
  • ½ tsp cayenne pepper
  • 1 clove garlic, thinly sliced (optional)
  • 1 glass fido jar, 750 ml (or mason jar with lid) 

Instructions:

1. In a large bowl, toss all ingredients until they are mixed together.

      • Scoop the kimchi mixture into the fido jar.
      • Press down the kimchi until it is completely covered in the juices.
      • Close and secure the lid. 

2. Place the kimchi in a cool and dark spot in the pantry.

    • Let set for 72 hours.
    • You will start to see bubbles, which indicates the kimchi has fermented. 

The fermentation process takes 3 days, but gets stronger and better the longer you leave it. This kimchi will last for at least 6 months unopened.

This simple kimchi recipe makes a perfect gut-healthy snack or works great as a tasty side dish for lunch and dinner.

Source

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Lindsay Sibson

Lindsay Sibson

Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.

Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).

Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
Lindsay Sibson

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