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Our "basic" kimchi recipe!
KIMCHI! Most delicious and versatile "pickle". And so, so good for you!
Here at Nourish, we enjoy a variety of 'chis - spicy ones, crunchy ones, sweet ones, we're always sharing fermented veggies during cycle. The below recipe is our basic set up - feel free to sub veggies in or out at will, and if you like your kimchi stinky, leave it out on the counter as long as you like! Your gut biome will thank you.
Snow Pea Kimchi (aka, Snowchi OR aka, Peachi <3) Makes 3 cups!
2 cups snow peas, trimmed
2 cups nappa or green cabbage, thinly sliced
salt thoroughly, allow to drain 2 hours, squeeze to remove water and proceed:
2 cups nappa or green cabbage, thinly sliced
salt thoroughly, allow to drain 2 hours, squeeze to remove water and proceed:
1 medium apple, cored and sliced thin
1 bunch scallions, minced
1 cup arugula whole
1/4 cup pepper, jalapeno, seeds in or seeds out, up to you! thinly sliced
1/4 cups onion, sliced
4 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup cilantro, rough chop
1/4 cup korean red pepper powder or Gochujong
1 tbsp miso
1/4 cup rice vinegar (opt'l, makes 'Chi a bit more shelf stable)
add all to salted veggies and toss
age on countertop at least 24 hours, and up to a week - store in fridge when preferred level of stinkiness is achieved!
1 bunch scallions, minced
1 cup arugula whole
1/4 cup pepper, jalapeno, seeds in or seeds out, up to you! thinly sliced
1/4 cups onion, sliced
4 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup cilantro, rough chop
1/4 cup korean red pepper powder or Gochujong
1 tbsp miso
1/4 cup rice vinegar (opt'l, makes 'Chi a bit more shelf stable)
add all to salted veggies and toss
age on countertop at least 24 hours, and up to a week - store in fridge when preferred level of stinkiness is achieved!
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