In our earlier post on prebiotics and probiotics we learned about some of the healthy foods we can eat to possibly help us in not having to take supplements in pill form.
At that time I said I would post recipes for homemade kimchi and homemade sauerkraut. So….give them a try and let us know what you think.
Homemade Kimchi and Sauerkraut
make excellent natural prebiotics/probiotics
1 medium head Napa cabbage, cut in to 2-inch wide strips
1/4 cup kosher salt
water (spring, distilled, or filtered), as needed
5 cloves garlic
1 teaspoon sugar
1 teaspoon grated ginger
2 tablespoons fish sauce
3 tablespoons chili flakes (more if you like it spicer)
1 tablespoon chili powder (optional)
1 daikon radish, peeled and cut in matchsticks
4 scallions, trimmed and cut into 1-inch pieces
2 carrots, peeled and cut in matchsticks
- Place cabbage and salt in large bowl. Using your hands, massage the salt into the cabbage until it begins to soften.
- Add water to cover the cabbage. Put a plate on top and weight it down with something heavy (can of beans, etc). Let sit 1-2 hours.
- Rinse and drain the cabbage 3 times under cold water. Let drain in a colander for 20 minutes.
- In a separate bowl, combine chili flakes, garlic, ginger, fish sauce, chili powder (optional), and sugar to form a paste.
- In large bowl, combine cabbage, radish, scallions, carrots, and paste and mix until thoroughly coated.
- Pack into a large mason jar(s), pressing down until the brine rises to cover the vegetables. Leave 1-inch
headspace. Seal the jar with the lid.
- Now let it stand at room temperature for 3-5 days. You may see bubbles inside the jar and brine may seep out of the lid. This is natural during the fermenting process.
- Check the kimchi once a day, pressing down on the vegetables to keep them submerged under the brine.
- Each day taste the kimchi until it is seasoned to your liking. Store sealed in refrigerator. Will keep 2-3 months, but I am sure you will like it and it won’t last long. Smile!
1 medium head of cabbage
1-3 Tablespoons sea salt
1 Tablespoon caraway seeds
3 large carrots, peeled and shredded
- Chop ore shred cabbage. Sprinkle with salt, caraway seeds, and carrots.
- Knead the cabbage for about 10 minutes, until there is enough liquid to cover the cabbage.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
- Cover the jar with a tight lid.
- Let sit at room temperature at least 2 weeks. “Burp” the jar daily to release excess pressure.
- Once the sauerkraut is ready store in refrigerator. The flavor will continue to develop as it ages.