long before energy star appliances and stovetops that boil water in 60 seconds (that flat out scares me), we were somehow able to find means of cooking food that would not just taste great, but be great for us. we were also able to find creative solutions to actually cooking the food, like pickling and fermenting foods, so that they retained their original nutrients while gaining more and more good bacteria.
our bodies maintain a delicate balance of flora & fauna, but we are constantly killing off the good bacteria our bodies need to fight disease and keep us healthy. eating live, raw foods, such as yogurts and fermented foods, is helpful not just after a round of intense antibiotics (which kills the good stuff along with the bad) but also on a daily basis, to maintain that delicate balance. plus fermented foods just taste great. one of my favorite live foods is kimchi, a traditional Korean pickled vegetable dish. this recipe is a not-so-traditional one – I’ve added paprika for a bit of a smoky taste, and I didn’t bury it in my backyard while it fermented. but it tastes great and it’s simple to make. enjoy!
Kimchi of Sorts
2 heads napa cabbage, cored & thinly shredded
2 carrots, sliced in thin rounds
3 green onions, chopped
1 daikon radish, sliced in thin rounds
2 teaspoons fresh grated ginger
3 cloves garlic, minced
2 tablespoons salt
½ teaspoon paprika
Mix ingredients together in a large mixing bowl. Using a meat tenderizer or any other heavy kitchen tool, begin to pound down the mixture, releasing their juices and softening the vegetables. Mix well as you go. Once they begin to reduce in volume, transfer to a large jar or food-safe bucket and pound down further. Continue to press & pound down the mixture until its own liquid reaches an inch above the top of the mixture – if this doesn’t seem possible add water to cover. Place a lid on the jar but do not tighten. Sit unrefrigerated for at 5 - 10 days, or more or less to taste. Transfer to smaller jars (save some of the liquid, it’s filled with good bacteria) and refrigerate.
*Notes: I like to press down the mixture at least once a day to make sure the vegetables are consistently immersed). Also, try removing some of the kimchi after 5 or so days and refrigerating it, and allowing the rest to continue to ferment a while longer. See the difference in taste and decide which way you prefer it.
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