Kimchi

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Kimchi for low-calorie flavour!

If you are a regular subscriber to my blog, you’d discover that I typically focus on healthy meal prep ideas that taste great! However, this particular recipe is not a meal prep, but rather its a flavor enhancer. You can use whatever store bought sauce you want if it fits your macros. But this Kimchi recipe is a great alternative that is packed full of flavor. Not only is it delicious, but it is incredibly healthy for your gut which should help with your overall digestive health. So throw that Tabasco sauce in the garbage and try this recipe.

Kimchi is a fermented Korean-side dish typically made from Napa Cabbages. It is in the same family of foods as sauerkraut, except Kimchi is packed full of flavor and has a decent amount of heat that can add some excitement to all you’re meal preps, but it goes particularly well with my Korean Bibimbap Meal Prep.

Ingredients:

  • 2 large Napa Cabbages
  • 12 cup Kosher Salt
  • 2 cups carrots, julienne
  • 14 cup Rice flour (substitute with regular flour)
  • 14 cup Sugar
  • 2 cups water
  • 20 cloves Garlic
  • 2-inch ginger
  • 1 onion
  • 12 cup Fish sauce
  • 1 cup Korean hot pepper flakes

Direction:

1. Start by separating each Napa Cabbage into quarters. Cut the stem down the middle.

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2. Tear the cabbage in half.

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3. Do the same but rip the cabbage into quarters.

4. Place the quarters into a large plastic bin.

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5. Wash and strain the cabbages.

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6. Once strained, start sprinkling salt between each cabbage leaf so that it is thoroughly salted. Set it aside for 30 minutes.

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7. Start a rice flour slurry. Add about 2 cups of water into a saucepan.

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8. Bring the water to a soft boil and add the rice flour and sugar. Do not stop stirring.

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9. Keep stirring until it thickens into a smooth consistency, and take it off the heat and let it cool for 20-30 minutes.

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10. Now cut the onion into quarters.

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11. Take the onion pieces along with the garlic cloves and fish sauce and throw it all in a blender or food processor.

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12. Now puree it to a smooth consistency.

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13. Pour the blend into the saucepan with the rice flour slurry.

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14. Add the Korean red pepper flakes.

15. Stir the red pepper flakes into the slurry.

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17. Check on the cabbages. You will notice that the cabbage has shrunk. The salt has extracted a good amount of liquid out of the cabbages to create a brine .

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18. At this point, you are going to want to strain out all the salt brine. Then you will want to wash the cabbages. Make sure you get right in between each leaf to ensure all the salt is washed off.

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19. Put all the cabbages back into the bin and start rubbing the red slurry into the cabbages. Make sure you get it in between every leaf.

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20. After all the slurry is rubbed into the cabbage, add the chopped green onions and julienned carrots.

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21. Put the kimchi into mason jars and start fermenting your kimchi. Let it sit at room temperature for 24-48 hours. Do not shut the lid all the way, give it a bit of room to breathe so the kimchi gases don’t cause the jar to explode. The purpose of fermenting is to get that nice sour flavor and more pronounced spice.

Tip: Every 12 hours, I suggest you pop the jar by cracking it open. the fermentation will create gas that builds up. Make sure you put the jars underneath a plate. The fermentation will cause some of the spicy brine to leak.

22.Once it is finished fermenting, take a quarter cabbage out of the jar, slice it and add it to any rice or meat dishes for enhanced flavor.

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