‘Kimchi, Kimchee or gimchi – a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s often described as ‘spicy’ or ‘sour’. Traditionally kimchi is allowed to ferment underground in jars for months at a time. It’s Korea’s national dish, with hundreds of varieties made from napa (wombok) cabbage, radish, scallion or cucumber as a main ingredient’, Wikipedia
Kimchi is a particularly good addition to meat dishes as the enzymes and micro flora produced in the fermentation process aid the digestion of heavier protein foods like meat. It offers many, wonderful nutritional benefits as well as a complexity of flavour rarely found in todays diet.
I’m all about whole foods but with simplicity in the kitchen, so this is a basic recipe, although non traditional it still delivers incredible complexity of flavour that fermented foods offer us. We’ve been really enjoying it simply with poached eggs on wilted greens, labne (cultured cheese) & avocado with olive oil. SO GOOD. Enjoy.
Preparation: 15-20 minutes
Fermentation: approx. 3 – 5 days
Quantity: approx. 1 Litre