Zero waste kimchi

This recipe is rooted in a classic Kimchi and great for using small veggie left overs.

I hope this can serve as inspiration in a time where most of us are at home and emptying out

fridges.


One of the great abilities of the Fermented foods and probiotic bacteria, is how it helps the gut function well and and immune system to produce important protective compounds.

They are a great addition to an immune protective diet and overall health.



You will need a 1,5 -2 liter jar, for the fermentation


Veggies:

Chinese cabbage 500 g

Broccoli stalk 200 g

Turnip and radish 100 g

Carrot & roots 300 g

Spring onions 100 g

salt 30 g


Spice paste:

Red capsicum 400 g

garlic cloves 2

Ginger 60 g

Chili, red and mild 1

Onion 100 g

salt 50 g

Water 1 dl

boiled rice 1 dl


Veggie preparation:


Wash and cut the Chinese cabbage in 2 x 2 cm chunks. Add salt and leave them 1 hour.

Save a few of the outer leaves for later.


In the meantime. Clean and cut your other veggies in Thin slices and cubes, as you wish.

Cut your Spring onions into slices.


Wash and peel garlic, Red capsicum, Onion, Chili and ginger. Cut them in smaller pieces, so they are ready to blend after.


Now wash the cabbage free from the salt and leave to drain excess water.


Spice paste:


Measure the salt, water and boiled rice. Put Chili, onion, garlic and ginger in a blender, together with the salt, boiled rice and half the water. Blend until a paste occurs. If its too thick to process, add a bit more water to liquify it.


The process:


Mix the drained cabbage with the spice paste and chopped veggies.

Massage it all together, until it is watery and a natural brine has started to occur.

Put it all in a 2 liter jar and press it all down, until the natural brine, has risen and covers ALL the vegetable mass.

This is SUCH an important step and crucial for a success full fermentation.


Put the cabbage leaves, set aside earlier, in top of the jar, and press down again. Sprinkle a pinch of salt on top of those leaves, incase they pop over the brine.


Leave the jar at room temperature, for 3-5 days.

Check on the jar daily, that the brine is covering the vegetables and not too much pressure has builded inside.

Depending on how lively the process is going inside, it might need a gentle opening, to take some pressure off. Some people prefer to shake the glass and keep it closed. but this is more often done with longer fermentation processes, like a classic kraut.

The room temperature, is what makes the difference i how fast it will be ready.

The warmer, the faster and the colder, the slower the process will be.


When its finished also depends on how sour or deep you like the flavours to be.

The more sour, the more of Probiotic bacteria will be present.


This recipe is a quite fast one, and usually takes 3-5 days.


NOTE:


The personal and Kitchen hygiene, is very important here.

make sure hands and tools are clean and keep clean in the process.


The other most important issue, to keep the fermentation safe, is to make sure the produce is covered in brine, all the time. When the process starts, and the produce is bubbling away, it can sometimes expand over the brine. Then it s important to open the jar and press the veggies under the brine again.


This recipe is designed to use whatever small vegetable leftovers, you have in the fridge. So feel free to use other vegetables, as long as the Chinese cabbage or normal cabbage makes up at least 50% of the weight. Other good vegetables could be turnips, radishes, daikon, root veggies and other cabbage sorts.


The boiled rice could be substituted by other starch leftovers, like potato or quinoa.

It is possible to leave it out but the end result does become better, when its added.


Other interesting taste additions could be seaweed or a pinch of soy sauce in the spice paste.


This is one of my favourite fermentation recipes , because it has great food waste potentials and its easy to make tasty, with a bunch of leftovers


- I hope you will enjoy :-)




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