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About the Recipe: Kimchi is one of the healthiest dishes to include in your diet. It is usually made with cabbage and adds radishes, which are easy to find at your local supermarket. It’s quick to make, especially if you slice/chop with a food processor. Just mix the ingredients and let them ferment. Kimchi has an Asian flavor, but once you have it several times, you will probably find that the flavor is quite addictive.
Recipe by: Chef Natasha Ford from “Fermentation for Beginners” Class.
Chef’s Note: You may eat it right away, but it will not have the fermented flavor. Do not use salt that has iodine and anti-caking agents as it will inhibit fermentation. Use spring, distilled, or filtered water for this recipe
Pack the kimchi into 2 (12 oz.) Mason jars. Press down on the kimchi until the brine rises to cover the vegetables, leaving an inch of space at the top. Clean the inside rim of the jar with a paper towel; loosely close the jar to allow the gas to escape.
Place on the counter away from the hot sun for a week or two. When kimchi tastes are blended, place jar in the refrigerator.
Yield: 2 (12 ounce) Mason jars
pdf for Copy of Recipe – Easy Heathy Kimchi
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