Kimchi -The Queen Of Fermented Vegetables
I fast during Navratras and those are the days when I really crave for something ‘Chatpata’. Okay let me think, what I really really want to eat!!! Hmmm okay got it.. something crunchy, cold, green, red with peppers with a tingling taste of mustard…. Hmmmm ! just perfect for that watery tongue. Now, the issue is what can that be??? When I think about all these flavours I go crazy, I mean real crazy; to the extent that I can compete with my pet dog for a dribbling mouth. (Well, don’t they say every person has hidden animal instincts, which come to the fore at the weakest moments. Thank God for the small mercies, my weakest moments are related to food only….. otherwise!!!!!…. any way let’s leave it at that point only.) (;
So with that real crazy craving I began looking for a dish with all the above mentioned virtues. and bingo here is what I found…. “Fermented Cabbage” also known as Kimchi.
kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.
Of late I had been bragging a lot about fermented food, which is my latest fad in fun eating. So I made my version of Kimchi in my kitchen and here I share the recipe with you all.
1 small Cabbage cut into small pieces
Olive oil 1 tablespoon
- Mustard Oil 1 tablespoons
- Stevia 1/2 teaspoon
Soy sauce 1 teaspoon
Vinegar 2 tablespoons
Red chillies powder 1 teaspoon
Salt to taste
Ground Mustard or Mustard Sauce 1 teaspoon
- Flax seeds 1 tbsp
- Chop cabbage in thick shreds.
- Heat Mustard oil in a wok. Switch off the flame.
- Let the oil cool a bit then add soy sauce, vinegar, red chillies powder and salt.
- Add cabbage and toss well.
- Sprinkle mustard powder and a spoon ful of olive oil and mustard oil with and toss again well.
- Serve warm or cold with steamed beans and flax seeds on top if like me you can’t wait for the fermentation process. 😛
- Ideally it should be put in a bottle and kept sealed for a few days so that the cabbage ferments well. like pickle. After a day or two once the mustard gives the effective tangy taste and your Kimchi is ready for best health benefits.
There is no point eating store-bought fermented foods which are laden with salt and other preservatives. Remember making your own fermented food at home is neither difficult nor expensive.
Here is another traditional way of making Kimchi.
- Shred the cabbage fine with a knife.
- Add this mixture to a bowl and start to massage the cabbage with your hands.
- Add salt., red chilli powder, mustard powder and mix well with hands.
- Add a tsp of mustard oil and white vinegar.
- Next fill the mixture into a jar and seal the jar. leave at room temperature for a day or two.
- after two days put the jar into the fridge. You can start eating some of the fermented cabbage once you put the jar into the fridge and don’t forget to enjoy it daily!
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