How to make Kimchi
Welcome to the age old art of lacto-fermentation. Lacto-fermentaion is a simple yet effective way to not only preserve food, but to increase its nutritional content and avoid food waste in our homes. The Fermented Mumma will guide you into a new passion of fermented foods!
INGREDIENTS
- 2 large or 3 small bunches of bok choy
- 1 TBSP of un-iodized salt
- 2 tbsp gochugaru (Korean pepper flakes)
- 1/2 a bunch of spring onions
- 2 Carrots (grated)
- 2 tsp fish sauce or soy sauce or vegan fish sauce
- 1 tsp of garlic minced or one clove
- 1 tsp of ginger grated or minced
YOU WILL NEED
- A mixing bowl
- 1 litre sterilized jar
Cut off the stems from the bok choy and separate the leaves, wash well. Then cut into bite size pieces and put into a large mixing bowl.
Grate carrot, slice spring onions and add to the mixing bowl with the bok choy.
Add the un-iodized salt, ginger, garlic, fish sauce and chili powder to the bowl.
Mix the vegetables and flavour ingredients well until all is well coated.
Once everything is mixed, pack the Kim Chi tightly into a clean jar. Leave about an inch of space at the top to allow for expansion during fermentation.
Press down to remove any air bubbles.”
Seal the jar and let it ferment at room temperature for about 2-4 days, then store om the fridge.
Eat with add it eggs, in toasted cheese sandwiches, rice dishes and more.
“another great way to use up your excess produce and create a probiotic powerhouse”.
“Happy fermenting!”