MAKING Korean Kim-Chi (with added "kick")

Today was a day for Kim-Chi. It will take 2+ days to "age", but the fresh ingredients were stocked, and there's nothing like a spicy, fermented taste of Kim-Chi when you need that "Asian Take-Out" fix.

My recipe is loosely based on THIS PROCEDURE and THIS RECIPE both accessible from THIS WEBPAGE (You can use various root vegetables: carrots, turnips, etc. and I notice onions are in the Rejuvinative Foods brand ~ VERY VERSATILE RECIPE!)

THE ART of KIM-CHI:

Take one of your cabbage heads:
Slice wedges off each cabbage head (like in video), then slice each of those wedges down very thinly (the pic on the left shows a wedge having been sliced off, the then being sliced down in the pic on the right)

Fill the crock pot as you chop, work in a little pink salt (~1-2Tbs per 4heads works well)

As you're chopping, take some time and muscle the cabbage & salt together, to release water and soften the cabbage

Now go after your remaining ingredients


Today I used:

4 HEADS of Cabbage ~ thinly sliced 2 TBS Salt ~ Pink Himalayan or Sea Salt are best 5 green onions ~ thinly sliced INCH or so Burdock root ~ thinly sliced INCH or so Horseradish root ~ thinly sliced INCH or so Ginger root ~ thinly sliced/minced

CLOVE of Garlic ~ thinly sliced/minced HALF a Daikon radish ~ thinly sliced HALF a medium round radish ~ thinly sliced 1 TBS Dried Red Pepper ~ ground up 1 tsp Cayenne pepper ~ ground up 4 opened CAPSULES Probiotics ~ I used E3 Live's

Now all of the ingredients together...

ADD your favorite water until the cabbage is submerged. "Seal" your cabbage with a plate or tray, and add weight (anything heavy will do) to keep the fermentation air-free and to force water up and out as it ferments, and you can push down as the days go on

Cover, and let it work it's magic for a few days at least (You can put a lid on your crock, and even bag & seal it, as it funkifies!)


When the cabbage is ready, store it somewhere cool or refrigerator. You now have a fermented POWERHOUSE of a food (great in the winter) that will kick you up a notch EVERY TIME you scoop into a nice bowl. The "friendly bacteria" charges into your system, to stake its territory, replenish and revitalize you, and it actually feels overwhelmingly "friendly" to your system. Kim-Chi is a great item for THAI/KOREAN/ASIAN food trippers, when the need for salty and spicy comes, we like the kick!