A basic recipe for kimchi that can be adjusted and fermented as much as you’d like. Try adding green apple, cucumber, or carrots for more crunch.
By Ariel Rebel
There aren’t enough words in the dictionary to describe my love for kimchi… What’s so awesome about it? you can basically use it on/with everything! Eat it just as is as an appetizer, use it in all your stir fries, sandwiches, make a soup or a sauce with it, be creative and enjoy experimenting with kimchi because it will jazz up any dishes you create and feed your tummy a ton of probiotic bacterias that are extremely good for your digestive system and overall health. Like all ferments, it shouldn’t be heated too much (think miso) to make sure not to kill the beneficial bacterias. Eating it straight up is officially the best way to appreciate and absorb all the benefits and flavours of the kimchi but it is totally ok to warm it up and add it to your favourite recipe
HOW LONG CAN YOU KEEP YOUR KIMCHI?
At this point, it’s a question of personal taste. Some people will tell you to trash it after a few months and others will tell you that it never really goes bad. I’m on the “never goes bad” team. As the fermentation continues, the colour and taste of your kimchi will evolve. My favourite kimchi is when it has been fermenting for a good month or two. You start it off by leaving it on the counter for a good week, making sure to press on it’s head every day to drown all the ingredients under the brine (tart temper wrapped in plastic wrap is the best tool for the job), then transfer your jars in the fridge and wait for a month. It’s obviously ready before and every day you can taste your kimchi to discover what level of fermentation you prefer.
This is my twist on the basic Napa cabbage and daikon kimchi but you can be more creative and add green apple sliced, carrots for example.Print
Canadian food blogger, model and web designer Ariel Rebel was born in Montreal in 1985. Her love for food started at a young age by looking at her grand mother cooking pie after pie while she was trying to steal some uncooked dough from the counter. Ariel inspiration for recipes comes from her French Canadian roots mix with all her traveling memories and the countless hours she spent running around Montreal to taste all the different culinary cultures. Her passion for cooking big dinners for her friends and family never ceases to increase every year and that's what motivate her to keep learning new skills while experimenting in her kitchen at much as she can. On her blog (ZestyandSpicy.com) Ariel shares with the world her passion for flavorful and healthy recipes while blogging small pieces of her life as a model and a web entrepreneur.