Kim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.
Serves: 32
Prep time: 20 minutes
Source: Peter Berley
Ingredients
- 1 cup apples (peeled and grated)
- 5lb nappa cabbage
- 2 cups carrots (grated)
- 2 bunches scallions (thinly sliced)
- 1lb daikon radish (thinly sliced)
- 4 tablespoons sea salt
- 2 cloves garlic (peeled and left whole)
- 1/2 cup ginger (finely chopped)
- 1 medium onion (chopped coarsely)
- 1-2 tablespoon fish sauce (optional)
- 1 cup dried Korean red pepper flakes or any dried or fresh chilis
Directions
Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.
While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.
Combine the spice blend with the vegetables; stir in the chilis.
Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.
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