Kim Chi Weekend

We went to visit a friend and make kimchi for the weekend. The process starts with chinese cabbage aka napa cabbage. We salted it and let it sweat out water over night.

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The next morning the process began of combining all the ingredients. 

 veggies chopped

veggies chopped

We chopped the cabbage, carrots, green onions.

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Next we started making the pepper sauce. First we pureed 1 apple, 8 cloves of garlic, 1 onion, and chunks of ginger.

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Next we added the rice starch rue to the sauce and the red pepper powder. The rice startch feeds the bacteria and makes it stick to the cabbage nicely. Fish sauce, or seaweed powder is also added and pureed.

 yummy and spicy

yummy and spicy

Next you combine the veggies and cabbage with this amazing sauce. Using gloves is advised or your hands will be stained orange for a while. Then while you have your gloves on, it gets packed into clean wide mouth jars for the fermentation process.

 Beauties ready to ferment.

Beauties ready to ferment.

Aren't these beautiful! So colorful and full of nutrition. Soon to be full of good bacteria. These will set on my counter at room temp for about a week. Please put a dish or pan under them as they start to ferment some liquid may bubble out of top and it will stain. After a week they go into the refrigerator until they are consumed. They last for years, just check periodically to be sure no mold is growing on the top. If the veggies are submerged in the liquid this won't happen. Enjoy the spice and friendly bacteria for your gut. Koreans eat kimchi with everything, and many times a day for good health.