I have been wanting to make Kimchi for a while because of its nutritional benefits: rich in vitamin A, B1, B2, calcium, iron and lactic acid bacteria. Kimchi is a Korean condiment that is basically fermented cabbage. So, a few weeks ago, I finally remember to ask Song, a Korean lady at my favourite local health food store, how to make it. But she introduced me to another shopper instead.
“He knows how to make Kimchi. Chris, tell her how to make Kimchi,” Song says.
I smiled inside as this White Cooked Foodie (judging from his food at the cashier) explains in detail to me, an Asian Raw Foodie, how to make Kimchi. Chris is very detailed in his instructions and I am inspired to finally make it.
I experiment a few times, until I get the hang of it. With Chris’ help and one of my mother’s Korean cookbooks (one recipe contained Asian fruits that I substitute here with green apple and raisins), I finally create a mild sweet Kimchi that my son and husband will eat (i.e. not spicy here).
Kid/Family-Friendly Kimchi Recipe
Chop into bite size pieces or slice:
1 big or 2 small Napa Cabbages, cored
Place in a non-metallic container. Chris and Song use big glass mason jars. I used the lining of my slow cooker. Massage cabbage pieces all over with:
1/4 cup sea salt
Cover with water, place a plate with a weight on top (I used 2 mason jars full of water) or bamboo sticks fixed to the top of a jar to make sure all the cabbage is submerged in water. Leave overnight. The next day, drain the water and rinse the cabbage.
Place the cabbage back in the container with:
1 tsp ginger, minced
1 tsp lemon juice
1 clove garlic, minced
2 tbspns sea salt
1 green apple, grated
2 green onions, sliced
3 large carrots, grated
1/2 cup raw local honey
1/2 cup raisins
1 cup water
add chilli peppers if you prefer spice
Mix together well. Make sure there are no air pockets by pushing the vegetables down. Again, place a plate with a weight on top or bamboo sticks fixed to the top of a jar to make sure all the cabbage is submerged in liquid. Cover with a towel and leave for 3 – 4 days. When done, place in mason jars and refrigerate.
How To Eat Kimchi with Raw Food
Eat it with other foods being served: salad, vegetable noodles (carrots, zucchini, squash), vegetable ‘rice’ (process in food processor cauliflower, sweet potatoes, parsley), and more!
We really enjoy a Great Big Kimchi Salad: spinach, lettuce, avocado and kimchi with juices. Mix all together with your hands. Yum!
With Sesame Veggie Noodles (photo above), recipe from We Like It Raw.