Homemade Kimchi

Kimchi or Kim chee in an over simplified nutshell is a traditional Korean dish made of fermented or pickled vegetables and spices. 

Usually the base is cabbage, though that might change depending on what is in season. I've seen cucumber, radish and cauliflower used as well. 

I personally love the texture of the cauliflower once it has been pickled.

The spices in Kimchi are great for if you may be dealing with anything sinus or mucus related as it is traditionally quite pungent. 

The fermenting/pickling process is also good for your digestion, 

and it's a great way to add more vegetables to your diet. 
You can add this condiment to just about anything. It can spice up any meal. 

*How to make kimchi: 

combine spices and vinegar-lemon juice mixture(see below) in a mixing bowl or in your mothers large glass measuring cup you've been telling yourself you'll return any day now, sorry Mom!

if you had access to this, would you give this back right away? 

Next add your vegetables and let it all sit out on your counter for at least an hour, maybe an afternoon or longer. Don't be afraid of letting it go bad, this is where the pickling process begins--beware the comforting smell of garlic and cayenne. 

Then pack everything as tightly as you can into a jar--use your hands, it's better that way. 

You'll want to see the juices just barely cover the top of your vegetables. 

Refrigerate when you're not enjoying!

 The spices I like to use are:

• cayenne pepper, 
• salt, 
• garlic, 
• red pepper flakes 

Sometimes if I want to curb the spice-level and change the taste to something more savory I'll add both

• nutritional yeast and 
• cumin 

Also ginger is traditionally used, but I prefer the taste without it.


The pickling agents I use are:

• apple cider vinegar--I like the Braggs because it still has the 'mother' in there which means there's more enzymes to help you with the pickling process, and more digestion benefits! The taste is better too.

• fresh squeezed lemon juice-pulp and all

• olive oil, just a splash, if you want, I find this helps stabilize everything and keeps the vegetables from fermenting too quickly. 

• An added probiotic. It helps with the fermentation process and is great for your digestive health. There are plenty to choose from (liquid or take a capsule and open it up) it doesn't change the taste too much (pungent spices, remember?). This is helpful but isn't completely necessary if you give it enough time to pickle and use a vinegar with plenty of enzymes in there.

*I hope I'm not adulterating this traditional dish too much. I found what works for me and I want to share it!