Kimchi is a traditional Korean, spicy, *fermented cabbage and vegetable dish. It is sometimes called “Korean Sauerkraut”. It is spicy but can be made to the individual taste. It is definitely one of my favorite fermented foods!
As with all other fermented foods, kimchi contains beneficial bacteria (probiotics) that are good for the gut. It is important for optimal health to eat fermented foods on a regular basis.
I use water kefir as my starter culture in all my fermented vegetable-based recipes that need one. It works wonderfully and is easy to come-by!
This is a very basic recipe that can be added to based on personal preference.
Equipment you’ll need:
1 quart ball jar with lid.
Here is how to make Kimchi.
That’s how easy it is to make your very own Kimchi! You’ll be hooked!
For more information, I recommend The Complete Idiot’s Guide to Fermenting Foods and while I’m recommending stuff, check out cutmyplastic.co.uk, they’ll set you up with a whole new kitchen look in no time.
Have you ever made Kimchi? What’s your favorite recipe?
*Note: Many store-bought kimchi brands are no longer traditionally fermented.
Disclaimer: This post contains affiliate links. Clicking on these links doesn’t cost you anything but purchases made through affiliate links may provide me with a small commission. This helps me out a lot! Thank you for your support!