Making Kimchi


Using a lovely recipe I found on Nourished Kitchen, I made kimchi by myself about six months ago. It was reaching the end, so I convinced my friend, Rose, who loves fermented foods and all things strange and good for you, to help me make kimchi.

Making kimchi is not an easy process but once you’re done, you have a lot of kimchi and it’s good for six months! 🙂 So, I thought I would share our process with you. Also, I feel I should note that with Rose’s help, it cut the time down from 3 hours to 2 hours! Woot!

wpid-mntsdcardDCIMCamera2014-03-09-18.08.05.jpg.jpg

Here are all the veggies you start out with: cabbage, carrots, radishes, 8 heads of garlic (yes, I said heads), peppers, salt, sugar, fish sauce, and ginger.

wpid-mntsdcardDCIMCamera2014-03-09-18.29.18.jpg.jpg

Cabbage. This was a whirlwind process.

wpid-mntsdcardDCIMCamera2014-03-09-18.29.23.jpg.jpg wpid-mntsdcardDCIMCamera2014-03-09-18.29.36.jpg.jpg

Radishes all chopped up. And the sauce in the food processor. I think the sauce has peppers, fish sauce, salt, sugar, and ginger.

wpid-mntsdcardDCIMCamera2014-03-09-19.18.41.jpg.jpg

All the veggies are here chopped up and tossed with the sauce. I hand-tossed, which later caused my fingers to burn like an unending fire.

wpid-mntsdcardDCIMCamera2014-03-09-19.18.49.jpg.jpg wpid-mntsdcardDCIMCamera2014-03-09-19.31.32.jpg.jpg

That was the first hour, this is the second hour, the hour of smashing. We used two bowls for twice the smashing time. This is a workout!

wpid-mntsdcardDCIMCamera2014-03-09-19.31.44.jpg.jpg wpid-mntsdcardDCIMCamera2014-03-09-19.32.16.jpg.jpg

Rose and I, smashing our veggies.

wpid-mntsdcardDCIMCamera2014-03-09-19.32.38.jpg.jpg wpid-mntsdcardDCIMCamera2014-03-09-19.32.47.jpg.jpg

Very serious work here, folks. (P.S., yes, I am wearing Dalmatian PJs)

wpid-mntsdcardDCIMCamera2014-03-09-20.06.04.jpg.jpg wpid-mntsdcardDCIMCamera2014-03-09-20.06.15.jpg.jpg

 

Finished product! We smashed all the veggies so their juices rose up above the veggies. Then you stick a rock on top and put it to ferment for a week. I haven’t eaten mine yet, but Rose says it turned out delicious!

For the full recipe, go to the Nourished Kitchen website or click on the recipe here!

Advertisements

Let me know what you think! Déjame saber qué piensas!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s