Fermented Vegetables (KimChi)
Besides,it tastes wonderful!
Very easy to make and the whole family enjoys this recipe.
- small cabbage head shredded or chunked
- small cucumbers,chunked
- large carotts shredded
- sea salt
- sweet red bell pepper
- 6 clove
- garlic, chopped
- 1/4 c
- chopped onion
- 1 tsp
- ginger powder
- 3 Tbsp
THE FOLLOWING ARE PUT THROUGH A PROCESSOR TO MAKE A PASTE:
Keep in mind, do not use any metal bowls in this recipe.
Squeeze and play with it to release more of their juices. (it is fun!)
Chunk up the pepper and put all the paste ingredients in a food processor or blender. You want it to be a paste,without any chunks remaining. A few small pieces of red pepper are ok, but no chunks.
You can then put this in a crock (if you have one) or a large glass jar. Or even keep them in the large glass bowl.
You will also need something to weigh down the vegetables like a smaller jar inside the bigger jar or a dish. To weigh it down, you can use a rock or a jar filled with water.
The idea here, is the submerge the veges in the liquid.
This will then sit out on the counter for 2-3 days until it bubbles and fizzes.
I then put the Kimchi on glass jars with rubber stoppers. You can use a jar with a lid too.
This will keep in the fridge for a few months (if it lasts that long) Also, be aware that if you do use the cucumber, they say it doesnt last as long. I dont know because it disappears quickly.
The red pepper paste really makes this recipe stand out from the others!