Food Clips By FLIK: How to Make Kimchi
We've been talking a lot about fermented foods on the blog and in our cafes lately. As you might be experiencing, fermented foods like kimchi, kombucha, miso, and kefir are becoming increasingly popular in today’s food trends despite being part of the human diet for thousands of years.
Today, we're talking about kimchi!
Made from the same fermentation process that creates sauerkraut and dill pickles, this Korean vegetable dish is soaked in a a salty brine and then pickled with a delicious sugar, salt, and gochujang based pickling liquid.
Did you know some studies have shown a connection between fermented food consumption and a lowered risk for chronic diseases?
Research also shows that eating fermented foods may play a role in the formation of health-promoting compounds that have an anti-inflammatory effect. We recently spoke with Kate Scarlata, registered dietitian and gut health expert on the FODMAP diet and the role fermented foods play in our overall health.
A staple in Korean cooking, kimchi is a delicious fermented dish that requires a little bit of patience, but it well worth the waiting time. Typically eaten alone or with white rice, this side dish will add the perfect amount of flavor and crunch to your dish!
Serving size: 1/4 cup, Makes 12 servings
|8 c. water, cold|
|1 lb. Napa cabbage|
|5 tbsp. kosher salt, separated|
|2 c. water, boiling|
|1 tbsp. garlic cloves, chopped|
|1 tbsp. ginger root, minced|
|1 tbsp. scallions, chopped|
|2 tsp. sugar|
|2 tsp. Korean gochujang (hot red pepper paste)|
1. Separate the cabbage leaves and sprinkle with 4 tbsp. kosher salt. Cover with cold water in a shallow dish, ensuring all the leaves are covered with liquid. Cover and refrigerate overnight.
2. Rinse the cabbage and squeeze out excess liquid.
3. Pour boiling water over garlic, ginger, scallion, gochujang, sugar and salt to create a pickling liquid. Add in the cabbage. Cover mixture and leave in the refrigerator for 2 days.
4. Drain and cut the leaves (optional).
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