Bohemian Kimchi - Our Sunday Cafe, the Retirement Edition!
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Bohemian Kimchi

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working on ways to add probiotic foods to our daily meals, beyond beverages and yogurt. Fermented vegetables eaten as a relish or side dish are the perfect answer. While I have made sauerkraut in the past, I have always served it hot (cooked, thereby eliminating many of the good bacteria). 

I came across this fun recipe for kimchi and quickly made some up. And we gobbled it down! This is our second batch and fortunately, I did remember to document the process along the way. If you are not a water Keifer family (first, why not?!), and do not want to become one, I am afraid I do not have a substitute...but would encourage you to try water Keifer because it is good not only as a beverage but in many recipes as well. 
Currently, we are using it for homemade jello recipes, which we really enjoy. But that my friends, is a different blog post..... 

For now, let's get busy with this kimchi!

Make Kimchei using your Water Keifer, easy and delicious!
Bohemian Kimchi, so good for you!
Bohemian Kimchi
Adapted from:  fitlife

1 medium (on the large size) head of cabbage or Nappa cabbage
2 T salt

1 bunch (about 12) green onions
4 medium-sized carrots

1 (rounded) T finely chopped fresh ginger
1 t crushed pepper flakes
2-3 cloves garlic minced or equivalent dried

1/3 c – ½ c water Keifer from the first ferment

Chop cabbage, mix with salt, squeezing between hands until volume reduces by half and water pools up in the bottom of the bowl.

Make Kimchi using your Water Keifer, easy and delicious!


Let sit, while preparing the following vegetables:


Peel and grate the carrots,
Clean the green onions, leaving as much of the green ends as possible, cut  into ½ inch pieces,
Peel and finely chop enough ginger for a rounded 1 T measure
Clean and mince garlic, if able to use fresh

Make Kimchi using your Water Keifer, easy and delicious!


Stir the vegetables into the cabbage, mixing well. 
Add the water Keifer, mix well. 
Pack into a large jar, (I am using a wide mouth ½ gallon jar for this batch), pressing down until water comes up above the top of the vegetables. 
Cover with a weight*, so that the vegetables will remain beneath the top of the liquid. then cap lightly for gas to escape, but for pests to keep out!

Make Kimchi using your Water Keifer, easy and delicious!


Let rest on the countertop for 3 to 7 days. Begin tasting after 3 days, when sour-hot-spicy to your liking, place in the refrigerator.

You won’t need to worry about how long this will keep, because it will not last that long! We had our first batch gone in 3 days….


* If you do not have a glass weight for fermenting, feel free to use a large piece of the outside leaf of cabbage, cut to fit the top of the inside of the jar. Fill a small jar (a spice jar works well) with water and use that as a weight to push down the contents in the jar and keep them below the surface of the water. As long as the cabbage leaf is under the brine, it will not mold or rot. 


Now on to the cleanup!

Enjoy!

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2 comments

  1. You are so adventurous in the kitchen! When I come to visit you, I hope you will have some homemade kimchi. Cheers. Rocquie

    ReplyDelete
    Replies
    1. Thanks, we have really enjoyed exploring fermented dishes, especially this kimchi!

      Delete

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