http://truthstreammedia.com/what-kim-kardashians-plastic-ass-who-cares-eat-kimchi/
Alright, so we're not all that interested in celebrity gossip. And while everyone else is talking about things that don't matter, here's something that could actually make your life spicier, healthier and more self-sustaining.
In our ongoing gardening and homesteading project, we found that our cover crop, daikon radishes, grew in abundance and we didn't know what to do with them all. Some of our friends suggested we try making Kimchi – Korea's national dish. But we had never tried it... and were skeptical.
We had already started fermenting vegetables to benefit from the long shelf life, homemade probiotics and more bioavailable vitamins and minerals. However, Kimchi was a whole new ballpark. Fortunately, it was successful and very tasty as well. Good for digestion and general good health!
There are lots of Kimchi recipes out there, but this one included:
1. Brine, to submerge cabbage and radishes, then add to jar to level above veggies and an inch below top of jar
Brine made from: a) Purified, flouride free water or spring water
b) Himalayan Sea Salt (1-2 tbsp.)
c) Cabbage juice (pounded out from cabbage, and leached out by salt)
2. Primary veggies, cubed; this batch was enough for 4 quarts:
Organic Cabbage (cubed, green and purple)
Homegrown, organically-farmed Daikon Radishes (cubed)
Organic Carrots (chopped into matchsticks)
3. Diced and Chopped Secondary Veggies
– diced in food processor – and mixed in with cabbage/radishes
Organic Garlic (4 cloves or so, ...)
Organic Ginger (about 1 inch)
Dried Chili Peppers (or fresh if you like) (2 or 3 or so...)
Organic Scallions (green onions) (2 or 3 stalks chopped and mixed in)
Organic Onion (yellow, white or red) (half or whole, diced or chopped)
+ 1 TBSP Chili Powder (online site recommended against cayenne; recommended getting it from the Asian grocery section; I got mine from the Hispanic grocery section)
4. Mix thoroughly in large bowl/dish, tossing cubed veggies with diced veggies into brine
5. Add to jars, packing in to remove as much air as possible
6. Fill with salt water brine to just below top (about an inch from top of jar) and enough to cover veggies
7. Optionally, add medium-large cabbage leaf as "lid" to cover and hold veggies from floating to the top
8. Seal with lid, put in dark corner or closet at room temperature
9. "Burp" out carbon dioxide after a day or two, otherwise, the lid may bend with pressure, and could "in theory" actually explode (though this is unlikely... come on)
10. After 4-7 days, it is probably ready. Taste and enjoy, or leave fermenting for a longer period to adjust flavor.
11. Store in fridge, eat before meals, to help with digestion or as a snack
12. Experiment with other veggie and spice combinations... it adds lactobacilli probiotics, to help win the war in your intestine for good health.
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