The earliest recorded reference to kimchi is from the Shi Jing, or The Book of Songs—which is the earliest collection of Chinese poetry, thought to have been written around 1000 BC. Ancient jeo, or kimchi was made of cabbage and beefstock only. Around the 12th century, different spices and color were added. The Western world introduced the Eastern world to Red chili sometime around 1500 and thus we came to the modern evolution of the ubiquitous Korean food known to the world.
KIMCHI AS A LACTO-FERMENTED SUPER-FOOD
What’s up with probiotic vegetables? Did you know that the probiotic bacteria in Kimchi will help kill off any bad bacteria and yeast that are colonizing your intestine? Kimchi is absolutely full of enzymes that help digest a meal. If you also use garlic, red pepper, and ginger, those spices are also digestive aids and help with general health. All those whole raw vegetables you use in Kimchi retain more of their vitamins and minerals. In addition, the bacteria create vitamins during the fermentation process. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. Kimchi contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.
WHAT YOU NEED TO MAKE KIMCHI
1. CROCK POT (any containment unit will do, really—preferably earthenware or glass)
2. CROCK STONES (I use plain old garden-rocks, boiled for sterilization)
3. 7 lbs of NAPA CABBAGE aka Chinese Cabbage
4. 2 bunches of GREEN ONION
5. 3 bulbs of GARLIC
6. 1 large GINGER ROOT
7. 3 large DAIKON RADISHES w. their GREENS
8. SEA SALT
9. Ground RED PEPPER
10. Sugar (food for good bacteria)
DIRECTIONS:
1. Cut the napa cabbage into quarters (*NOTE*: Set aside 3-4 whole large outer leaves for top-covering) and chop those into the size you wish (I preffer large squares of about 2” x 2”).
2. Place the napa cabbage into your crock (I prep my crock by wiping it with Cider Vinegar, which is said to give the good bacteria a jump) and liberally salt the leaves. Toss the cabbage and salt about, mixing well. Press the cabbage down with a wooden dowel or your fists.
3. Salt the large outer leaves that you set aside and use them to cover the chopped and salted napa cabbage. Place your crock stones on top of this and press them down firmly. Cover the top of your crock with something that is NOT air tight. As CO2 is released, lighter oxygen will be pushed out. Some people use a plate, a dish towel. I happen to have a Tupperware lid which fits the top of my crock snugly. I then place foil on top to keep light out (bacteria like to do it in the dark).
4. Wait 6-8 hours or overnight.
5. Drain and save the liquid in the crock. Stir in to it 1/4 cup sugar (or less), a large handful of red pepper, and any other spices you might be using. Set this mixture aside for now.
6. Rinse the salt off of your chopped napa cabbage and put it back into the crock.
7. Chop your other vegetables and place them into the crock with your rinsed napa cabbage. Pour the spiced liquid you set aside over all your veggies. Press everything down. If there is not enough liquid in your crock now to submerge all your veggies under the surface, add a little bit of water. You do not want oxygen to reach your goodies. Keep them below the surface of the liquid.
8. Place your cover leaves back on top and your crock stones on top of that. There should be enough liquid to submerge even your stones.
9. Cover the top of your crock (remember—don’t make it completely air-tight) and wait 2 days.
10. 2 days later, remove your crock stones, throw away the cover leaves, and transfer your kimchi into containment units (mason jars) to be refrigerated. Leave about 2 inches of airspace in the jars.
NOTES
Many other vegetables and ingredients can be used. Most commonly, fish sauce, oysters, anchovy paste, cucumber, carrots, apples, parboiled green beans, broccoli, sweet peppers, pine nuts, sesame seeds, et cetera.
If you are wondering what to do with all your extra kimchi and kimchi juice, you can make Kimchi Stew, Kimchi Soup, or Kimchi Fried Rice. Some people drink the juice for a healthy jolt (you want to make sure that you have not added too much salt).
That is just awesome! Thanks much for the recipe.
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