Kimchi
1/2 of a large Chinese cabbage shredded
3 carrots shredded
1 red hot pepper
diced onions
2 t. salt
ginger
garlic
Mix all ingredients in a large bowl. Remove 1/2-1 c. of mixture and place in blender. Add enough water to make a brine. Take mixture from the bowl and fill glass ball jars. Pack mixture down but leave 2-3 inches of head space. Pour brine over contents of jars and cover. Leave at least 1-2 inches of headspace. Leave jars on the counter in a warm place for 2-4 days to ferment. Check at two day. Then day 4, or a week (the longer at room temp, the stronger the taste/smell). Whatever tastes the best to you is how long you ferment. Once the flavor is to your liking, place in the fridge. Kimchi will continue to ferment in the fridge, but the process will slow down.
Besides being a yummy condiment to your meals, fermented food has multiple benefits.
Here is what Dr. Mercola has to say about some of the benefits of eating fermented foods in his article, "The Incredible Health Benefits to You of Traditionally Fermented Foods"
January 03, 2004
The Wonderful Health Benefits of Traditionally Lacto-Fermented Foods
Olives, pickles, grass-fed cheese, wine, yogurt, sauerkraut, and the seasoned, aged sausages the French call "charcuterie" are some of this category's most popular delicacies.
Though the term "fermented" sounds vaguely distasteful, the results of this ancient preparation and preservation technique – produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts, and molds – are actually delicious. Even more so, they are so beneficial to overall health that some of these "functional foods" are now considered to be "probiotics," increasing your overall nutrition, promoting the growth of friendly intestinal bacteria, and aiding digestion and supporting immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells.
Read the full article here
What are you doing with your CSA vegetables?
Eat Well & Be Well,
Kathy
