Kim Chi is a staple in Korean cuisine. It is a fermented food often using napa cabbage and other vegetables, including hot peppers. We consider it a hot and spicy cousin of sauerkraut with all the beneficial properties of supporting a healthy microbiome and tasting delicious. We use it like a condiment or chutney to soups, dals and salads.
- 1 Napa Cabbage, cut in thin 3 inch long pieces
- 1 bunch Green Onions, cut in chunks
- 3 Carrots, cut in matchsticks
- 1 Daikon or Watermelon radish, cut in matchsticks
- 1 Turnip, cut in matchsticks
- 1 Red Pepper, cut in matchsticks
- 1 Yellow Pepper, cut in matchsticks
- 1 Jalapeno Pepper, seeded and cut in thin slices
- 1 1/2 teaspoons Sea Salt
- 1/2 to 1 teaspoon Red Pepper Flakes (1 teaspoon for those who like it hot)
Place all the veggies in a large bowl. Add sea salt and red pepper flakes and massage (like kneading bread dough) until lots of liquid comes out of the massaged vegetables.
Spoon everything into a large jar and pound it down with a wooden spoon to create more juice. Then, weight the veggies down with a clean rock that will allow the juice to cover the vegetables. Make sure all the veggies are covered by juice.
Close the jar and let ferment for a week until the juice has a noticeable fermented smell.
When the flavor is fermented to your taste, refrigerate. Serve a heaping tablespoon as a pickle with breakfast, lunch and dinner.
It is especially good served with brown rice or other whole grains.